Wicked Pork with Greens and Fettuccine
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 728
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 42
- Cholesterol
- 104
- Sodium
- 714
- Total: 6 hr
- Prep: 30 min
- Inactive: 4 hr
- Cook: 1 hr 30 min
Ingredients
For the Pork:
4 cloves garlic, peeled
1 (1-inch) piece fresh ginger, peeled
1/4 cup seeded and roughly chopped jalapenos
3/4 cup roughly chopped red bell pepper
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly squeezed orange juice
1/2 fresh pineapple, peeled and cored, roughly chopped
1 lime, juiced
1 teaspoon freshly cracked pepper
1 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1 (3 1/2 to 4 pound) pork loin
For the Greens:
Reserved marinade from above
4 tablespoons rice wine vinegar
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
2 cups sliced baby bok choy (cut lengthwise into fourths)
1 1/2 cups cored and thinly sliced green cabbage
1/2 cup diagonally sliced green onions
For the pasta:
1 pound fettuccine
1 tablespoon extra-virgin olive oil
1 tablespoon soy sauce
Directions
- To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times. Add in jalapeno and red bell pepper, pulse 3 times. Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy. Season, to taste. Remove 1 1/2 cups of marinade and set aside. Place pork in a resealable plastic bag and pour marinade over. Refrigerate for at least 1 hour, up to 4 hours.
- Preheat oven to 350 degrees F. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. Place pork in a roasting pan fitted with a rack and cook until the internal temperature registers 160 degrees F, on an instant-read thermometer, approximately 1 hour and 30 minutes.
- Meanwhile, to make the greens: In a medium, non reactive bowl, whisk together reserved marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk in oil. Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine. Cover and set aside. Reserve the other half of the vinaigrette.
- Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.
- Remove pork from oven and let rest covered loosely for 10 minutes. Slice thin.
- For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables. Drizzle entire dish with about 1/3 cup of the reserved vinaigrette. Serve immediately.