Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans

Ingredients for Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans

• 150g salted, roasted cashews, divided

• 1 colher de chá de açafrão em pó

• 1 colher de chá de pimenta-do-reino moída na hora

• 1 3/4 teaspoons kosher salt, plus more

• 2 1/2 teaspoons light brown sugar, divided

• 2 large boneless centre-cut pork loin chops (about 575g total)

• 230g vermicelli rice noodles

• 2 cups basil leaves

• 2 small serrano chillies, seeds removed

• 1 colher de sopa de raspas de limão finamente raladas

• 80ml de suco de limão fresco

• 1 colher de sopa de óleo vegetal

• 450g green beans, trimmed, halved crosswise

• 1 xícara de folhas de hortelã

• Fatias de limão (para servir)

Place 180ml cashews in a blender and cover with 180ml boiling water. Let soak 10 minutes.

Meanwhile, mix turmeric, pepper, 1 teaspoon salt, and 1 teaspoon brown sugar in a small bowl; set aside.

Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it’s thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the centre of chop, as though you’re slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.

Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.

Add basil, chillies, lime zest and juice, and remaining 1 1/2 teaspoons brown sugar and 3/4 teaspoons salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.

Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.

While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.

Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.

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