Cold Noodles with Boiled Pork Topping

In spite of it being July, the weather here in Hilo has been awfully unpredictable.  At times, it feels like its November in Seattle instead of July in Hawaii.  Other times, it really does feel like I'm on a tropical island.  Those are the days I love, and dining on a cool meal is the way to go.  While I enjoy salads, not everyone here feels the same way, but a bowl of noodles, be it hot noodles on a cool day or cold noodles on a hot day, is something we can all agree upon.

 I look for fresh noodles whenever possible.  KTA now carries a variety of fresh noodle brands:  Maebo (Hilo-based, family-run business), Crown, Chun Wah Kam, and Sun Noodles (the last three are Honolulu-based companies), and Kilauea Market brings in noodles from both the mainland and Asia.  While I'm all for buying local, I find Chinese noodles to be the best suited for eating cold with boiled pork.  Cook noodles al dente, rinsing well with cold water to remove excess starch (I hate gummy, stuck-together noodles).

Boiled pork is something you'd likely not think of making, but its great to have on hand to nibble, either by itself or as a garnish for a bowl of noodles.  

A leg piece works best, as the fat is primarily limited to the perimeter and can easily be removed after boiling.

Slice pork thinly (1/4 inch).

Assemble sauce in a separate bowl

Garnishes such as slivered Japanese cucumber are delicious dipped the sauce along with the pork slices.

An alternative to serving as a noodle topping:  in a small dish, arrange slices of cold pork with sauce alongside.

click on title below for printable recipe

Boiled Pork

     1 piece of pork (leg, if possible)
     1" piece ginger, smashed

     water

Place pork and ginger in a pan.  Cover with water.  Bring water to a boil, then lower heat to simmer.  Simmer for 20 minutes per pound or pork.  Drain and rinse pork well.  Remove skin and fat.  Slice meat into thin slices against the grain.  Pork can be served warm, at room temperature, or chilled.

Dipping Sauce/Noodle Sauce

     1 tbsp oil
     1 stalk green onion, minced
     1" piece ginger, grated
     1 clove garlic, minced
     1 chili pepper
     3 tbsp shoyu

     2 tbsp black vinegar
     2 tbsp water

     1 tsp salt

     2 tsp sugar

     2 tsp sesame oil

     1/8 tsp chicken powder

Place green onion, ginger, garlic and chili pepper in a small, heat-proof bowl.  Heat oil until smoking then pour over ingredients in bowl.  When sizzling subsides, add remaining ingredients.  Stir gently until salt, sugar,and chicken powder are dissolved.  Serve in small dishes alongside pork slices.
For Noodle Sauce:  Double sauce recipe, adding another tablespoon of water.  Ladle over noodles, cucumber strips, and pork slices.