Rice noodle salad with spicy, wafer-thin pork fillet slices

Ingredients for 10 servings:

• 800 g pork fillet(s)
• 1 chili pepper(s)
• 1 vanilla pod(s)
• 1 tsp spice mix (Asian wok spice mix)
• 6 tbsp sesame oil, roasted
• 2 limes, juice
• 2 tbsp soy sauce
• 2 tsp brown sugar
• Salt
• 2 tbsp peanuts, roasted, salted
• 100 g rice noodles, thin
• 1 onion(s), red
• 1 red bell pepper(s)
• 1 small cucumber(s) (mini cucumber)
• 1 bunch of coriander or flat parsley

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Cooking/baking time approx. 30 minutes; Total time approx. 17 hours 30 minutes

For 10 servings or 20 finger food spoons (easy to prepare)

Preheat the oven to 80°C (fan oven) the day before. Trim the pork fillet of fat and tendons, rinse, and pat dry. Cut the chili pepper lengthwise, remove the seeds, rinse, and finely chop. Cut the vanilla pod lengthwise and scrape out the seeds. Mix half of the chili pepper with the Asian wok spice mix, and 2-3 tablespoons of sesame oil. Spread this mixture on the pork fillet and sear all over in a non-stick, oven-safe pan over medium heat for 2 minutes. Then let it cook in the preheated oven for about 30 minutes. Wrap in aluminum foil, let it cool, and refrigerate. Mix the remaining vanilla seeds with the lime juice, soy sauce, sugar, a little salt (be careful, as the soy sauce also contains salt), and the remaining sesame oil. Pour into a jar with a screw-top lid and refrigerate. Roughly chop the peanuts and set aside, covered. The morning of preparation, unwrap the pork fillet, cut into wafer-thin slices, then lay the slices flat on top of each other and refrigerate, covered with aluminum foil. Cook the rice noodles according to the package instructions. Then drain and set aside, covered. Peel the onion, quarter it, and then slice into fine strips. Halve the bell pepper, remove the seeds, rinse it, and finely dice it. Clean and rinse the cucumber, and either dice it finely or slice it into long, thin strips. Cover all prepared ingredients and refrigerate. To serve, rinse the cilantro, shake it dry, and pluck the leaves from the stems. In a bowl, toss the rice noodles with the dressing, onion strips, chopped peanuts, diced bell peppers, and diced or sliced ​​cucumber. Arrange the salad on finger food spoons. Place the pork fillet slices loosely on top and garnish with the cilantro leaves. If you don’t have finger food spoons, simply arrange the salad in small glasses, put the pork fillet slices on small skewers and then place them on the glasses.