Cold Pork Loin with Asian Noodle Salad

by Emily Kemme
Cold Pork with Asian Noodle Salad

Thinly sliced pork loin roast partners with a spicy Asian noodle salad for a quick to prepare meal on hot summer nights. The pork can be cooked a day or so before, chilled in the refrigerator and then sliced before serving. Perfectly portable for picnic or patio dining.

This recipe is a great introduction into the wonderful varieties of sesame oils used in Asian cooking. There are three featured here. Sesame oil is prepared from pressed sesame seeds, has a slight nutty flavor and is good for cooking and in salad dressings because of its light flavor. It has a high smoke point, making it a good choice for frying or sautéed dishes. Pure sesame oil, or dark sesame oil, roasts sesame seeds, creating an intense flavor that is used like you would a condiment. Use sparingly, and in some cases, a few drops will be enough. Hot sesame oil is also a condiment; it adds red chili to pure oil for a bit of fire. All three varieties are typically available in larger grocery stores and Asian markets.

Cold Pork Loin with Asian Noodle Salad Recipe

For Pork:

2 lbs pork loin roast

2 scallions

6 large slices peeled fresh ginger

2 tsp salt

In large pot, place pork loin, scallions, ginger and salt. Add cold water to cover meat. Bring to boil and cover, simmering over medium heat for 30 minutes, or until pork is tender. Skim foam off top of water as it accumulates.

Remove pork from pot and cool, preferably in refrigerator. Cut into paper thin slices.

For Sauce:

5 tsp low-sodium soy sauce

1 T rice vinegar

2 tsp sesame oil

1 T hot sesame oil

1 1/2 T finely chopped garlic

1 T water

1 tsp sugar

Combine sauce ingredients in small bowl and whisk until emulsified. Set aside until ready to serve. Can be refrigerated.

For Asian Noodle Salad

4 packages udon noodles

Note: udon is sold in small bundles that are separately packaged

3 T sesame oil

7 scallions, thinly sliced, white and light green parts only

1 cup snap peas, sliced

2 baby bok choy, white parts only, diced

1/4 cup sesame oil

2 T pure sesame oil

3 T Korean BBQ sauce

2 T Go-Chu Jang Hot & Sweet Chili sauce

3 T low-sodium soy sauce

Prepare udon noodles according to package directions. Drain in colander and rinse several times in cold water. Place in large bowl and toss with 3 T sesame oil. If using later, add 1/4 cup water and refrigerate.

Add vegetables, tossing gently to incorporate.

Mix remaining ingredients in small bowl for dressing and pour over noodle salad, tossing gently.

Serve chilled with sliced pork on top. Drizzle with hot sesame sauce.

Serves 6-8.

Cold Pork Loin with Asian Noodle Salad

Thin slices of chilled pork loin dress up an Asian noodle salad with baby bok choy and a spicy sesame dressing. Perfect for hot summer nights!

“Have you been waiting for a sake you actually like?” asks wine educator Stephanie Davis. The dry rice wine can be an acquired taste. Stephanie recommends Shimizu-no-mai “Pure Dusk” Junmai Daiginjo sake for its elegant fruit aromas and clean, dry finish. Serve the sake chilled in a small, white wine glass. She cautions to keep in mind sake is usually higher in alcohol than white wine. This particular one is 15.5% abc. ($16/300mL)

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Sake tempered.

Interested in reading Emily’s recent award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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