- 23 Ounce Farmer John Applewood Smoked Bacon Pork Loin23 Ounce
- Chili Oil, for Drizzle
- 2 Tablespoons Black Vinegar2 Tablespoons
- ½ Cup Soy Sauce½ Cup
- 4 Tablespoons Sambal Chili Sauce4 Tablespoons
- 1 Tablespoon Brown Sugar1 Tablespoon
- 4 Sprigs Scallions, Sliced Thinly4 Sprigs
- 1 Bunch Radish, cut in thinly rounds1 Bunch
- ½ Cup Peanuts½ Cup
- ½ Bunch Mint, Stems Removed½ Bunch
- 1 Bunch Thai Basil, Stems Removed1 Bunch
- 1 Boston Lettuce or Baby Romaine, Torn into Pieces1
- 2-4 Limes, Cut into Wedges2-4
- 16 Ounces Rice Noodles, Preferably Fresh or Steamed Rice16 Ounces
Preheat the oven to 425°F. Bake pork loin for 25-30 minutes until tender. Drizzle the pork loin with chili oil halfway through cooking.
Combine black vinegar, soy sauce, sambal chili sauce, and brown sugar until sugar is dissolved. Set aside.
When the pork loin is done, slice the pork about ¼-inch thick, drizzle with chili soy sauce.
Arrange rice noodles or rice on a large platter and top with lettuce along with the mint, basil, radishes, and peanuts. Top with sliced pork and remaining herbs, radishes, and peanuts. Spoon the juices from the bottom of the baking dish over everything and serve with the lime.
Tip - If you’re using dried vermicelli noodles: Prepare a deep bowl filled with room temperature water. Add the vermicelli to the water and soak for 3 minutes until it becomes opaque. As they soak, you can use your hands to pick the noodles apart to loosen them. Strain the noodles. You will notice that they don't stick to each other.
You can use the vermicelli noodles within a few hours of rehydrating them in salads by simply adding them to your bowl.