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For the vinaigrette:
2 tbsp olive oil
1 tbsp low-sodium soy sauce
Juice of 1 lime
1 tsp chili oil
1 tsp peeled and minced fresh ginger
1/8 tsp sugar
1/8 tsp salt

For the pork:
2.5 lbs pork loin
Salt and pepper, to taste
2 tbsp olive oil
1 yellow onion, finely chopped
5 garlic cloves, minced
1⁄4 cup dry white wine
1⁄2 cup chicken stock
2 large carrots, peeled and finely chopped
1 lb rice noodles
1 red bell pepper, seeded and thinly sliced
1 small jalapeno, seeded and minced
1⁄4 cup chopped fresh cilantro
1⁄4 cup chopped fresh flat-leaf parsley leaves


Combine all ingredients for the vinaigrette in a container and set aside.

Season the pork all over with salt and pepper and place in a crock pot.

Add all the ingredients except cilantro and parsley.

Cook on low for 6 hours.

When ready cook noodles according to package directions and drain.

Add the noodles to the crock pot and stir to combine.

Add the vinaigrette and combine.

Serve in plates and sprinkle the cilantro and parsley on top.