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1
To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times.
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2
Add in jalapeno and red bell pepper, pulse 3 times.
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3
Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy.
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4
Season, to taste.
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5
Remove 1 1/2 cups of marinade and set aside.
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6
Place pork in a resealable plastic bag and pour marinade over.
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7
Refrigerate for at least 1 hour, up to 4 hours.
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8
Preheat oven to 350 degrees F. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard.
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9
Place pork in a roasting pan fitted with a rack and cook until the internal temperature registers 160 degrees F, on an instant-read thermometer, approximately 1 hour and 30 minutes.
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10
Meanwhile, to make the greens: In a medium, non reactive bowl, whisk together reserved marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk in oil.
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11
Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine.
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12
Cover and set aside.
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13
Reserve the other half of the vinaigrette.
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14
Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.
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15
Remove pork from oven and let rest covered loosely for 10 minutes.
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16
Slice thin.
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17
For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables.
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18
Drizzle entire dish with about 1/3 cup of the reserved vinaigrette.
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19
Serve immediately.
