epicurious5.0
Citrusy, Peanutty Pork With Rice Noodles
Braised pork in a spicy peanut sauce inspired by salsa de cacahuete creates layers of flavors, coating broad, chewy rice noodles.
👥 4 Servings⏱️ Prep & Cook: 2h 30m👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●skillet
- ●blender
📝 Preparation Steps
1
Pork
2
Mix 2 lb. boneless pork shoulder, cut into 2" pieces, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. freshly ground pepper in a medium bowl until well combined.
. boneless pork shoulder, cut into 2" pieces2 lb. extra-virgin olive oil, divided3 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp. freshly ground pepper1 tsp
3
Heat remaining 1 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Working in batches if needed, cook pork, turning occasionally, until browned on all sides, about ⏱️ 2 minutes per side. Transfer to a plate; reserve pot.
. extra-virgin olive oil, divided3 Tbsp
4
Salsa and Assembly
5
Toast 5 chiles de árbol, seeds removed, in a dry small skillet over medium heat, turning occasionally, until slightly darkened and fragrant, about ⏱️ 2 minutes. Transfer to a blender. Add ¾ cup raw peanuts to same skillet and toast, tossing occasionally, until golden brown, about ⏱️ 2 minutes; transfer to blender. Add 6 garlic cloves, ¼ cup dark brown sugar, ¼ cup (packed) cilantro leaves with tender stems, 1 Tbsp. soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. smoked paprika, 1 tsp. freshly ground pepper, and 1¼ cups warm water to blender. Blend on medium-high speed until smooth.
chiles de árbol, seeds removed5. soy sauce1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp. smoked paprika2 tsp. freshly ground pepper1 tsp¼ cup (packed) cilantro leaves with tender stems
6
Pour salsa, ½ cup fresh orange juice, and ¼ cup fresh lime juice into reserved pot. Stir to combine, then bring to a simmer, Return pork to pot along with any accumulated juices. Reduce heat to medium-low, cover, and cook, stirring occasionally, until sauce is reduced by one third, 55–⏱️ 65 minutes. Uncover and cook until sauce has thickened slightly and pork is very tender and shreds easily, 15–⏱️ 25 minutes longer.
7
Bring a large pot of generously salted water to a boil. Remove from heat and add 12 oz. rice stick noodles (such as sen lek or sen yai). Let sit, stirring occasionally, until noodles are al dente, about ⏱️ 3 minutes less than package directions. Drain, reserving 1 cup noodle cooking liquid.
. rice stick noodles (such as sen lek or sen yai)12 oz
8
Increase heat under pork to medium and cook, stirring and adding reserved noodle cooking liquid a little at a time if needed, until saucy. Add noodles and cook, tossing, until sauce clings to noodles, about ⏱️ 2 minutes.
9
Divide noodles among shallow bowls and top with crushed salted dry-roasted peanuts and chopped cilantro. Serve with lime wedges for squeezing over.
Crushed salted dry-roasted peanuts, chopped cilantro, and lime wedges (for serving)
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