- 1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or sake
- 1 tablespoon finely chopped peeled fresh ginger
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 3/4 cup seasoned rice vinegar
- 1/2 cup peanut or vegetable oil
- 3 tablespoons fresh lime juice
- 3 tablespoons finely grated peeled fresh ginger
- 1 large fresh jalapeño chile, seeded and minced
- 8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
- 3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
- 1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
- 1 bunch scallions, cut into matchsticks
- 1 firm-ripe mango, peeled, pitted, and thinly sliced
- 2 thin carrots, cut into 1/8-inch-thick matchsticks
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh small basil leaves
- Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
- Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
- Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
- Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
- Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
- Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
- Blend together all dressing ingredients in a blender until smooth. Stir before using.
- Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
- Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
- Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
- Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
- Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
- Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.