An Unexpected Dish for Bubbly
Thai-Cured Pork and Noodle Salad
Taltarni Brut Tache is the ideal wine for all kinds of Asian dishes. Crisp and long in the finish, it balances out the spicy crust and richness of the pork. The berry flavor and nutty yeast brings together the bed of succulent noodles with nuts, chili, herbs and salt of the soy.
1 pound (450g) pork filet or loin1 tablespoon Thai Green Curry paste
1-2 tablespoons peanut or canola oil, for cooking
4 ounces (120g) cellophane or other Asian noodles1 green or red pepper, finely sliced
1 small red chili, finely chopped
2 green onion, finely sliced
1/4 cup chopped cashews or peanuts
½ cup separated cilantro (fresh coriander) leaves
juice of 1⁄2 lime
1 teaspoon fish sauce
1 tablespoon rice wine
Trim the pork and spread all sides with the curry paste. Cover and refrigerate for an hour or overnight.
Prepare the noodles according to directions on packet. Drain and rinse well. Place in a bowl and toss with the pepper, chilies, green onion, cashews and cilantro. Whisk together the dressing ingredients and toss through the salad.
Heat a heavy-bottomed or nonstick pan to medium high heat, and add the oil. Sear the pork for 4-5 minutes each side or until cooked as preferred. Take care not to overcook, as it won't be as nearly as tender. Cover loosely with foil and allow to rest for 5 minutes before slicing thinly.
Serve noodle salad into bowls and top with the pork.