Recipe: Citrusy, Peanutty Pork With Rice Noodles

Ingredients

5 chiles de árbol, seeds removed
¾ cup raw peanuts
6 cloves garlic
¼ cup dark brown sugar
¼ cup cilantro leaves with tender stems, packed
1 Tbsp. soy sauce
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
2 tsp. smoked paprika
1 tsp. freshly ground pepper
½ cup fresh orange juice
¼ cup fresh lime juice
12 oz. rice stick noodles (such as sen lek or sen yai)
Crushed salted dry-roasted peanuts, chopped cilantro, and lime wedges (for serving)

Combine pork, 2 Tbsp. olive oil, kosher salt, and pepper in a bowl.
Heat remaining olive oil in a Dutch oven and brown the pork on all sides.
Toast chiles de árbol in a skillet, then blend with peanuts, garlic, brown sugar, cilantro, soy sauce, salt, paprika, pepper, and warm water until smooth.
Pour the salsa into the pot with the pork, add orange and lime juice, and simmer until the sauce reduces and the pork is tender.
Cook rice noodles in salted boiling water until al dente, then drain and reserve some cooking liquid.
Increase heat under the pork, add reserved noodle cooking liquid if needed, and toss in the noodles until coated with sauce.
Serve the noodles topped with crushed peanuts, cilantro, and lime wedges.

Servings

Calories

500

Total fat

25g

Total carbohydrates

45g

Total protein

30g

Sodium

800mg

Cholesterol

100mg