Summer Favorites – Spiced Roasted Pork Loin 2 Ways

My latest take on 2 ways of summer dishes started from roasting pork loins and end with cold soba noodles.  Although those two dishes have been made many times, selected ingredients can perfect them up a notch on the culinary scale. It all begins with an easy marinade and the preparation can be made ahead of time and both can be used as packed lunch or picnics

Spiced Roasted Pork Loin with vegetable wraps

Preparation: 20 minutes

Overall cooking time: 11 hour

Skill level: elementary

Budget level: $$ (range from $ least expensive to $$$$$ most expensive)

Number of servings: 8


(a)    Pork Roast ingredients:

Pork Loin strips                       2 (about 6 cups in volume raw)

Cinnamon                              1T

Paprika                                   1T

Salt                                          1T

Black Pepper                          1T

Yellow Sugar                          1T

Apple Cider Vinegar              1T

White Wine                             1T (Italian white wine, of course)

Grape seed Oil                        1T

(b)Side compliments:

Organic Japanese Eggplant    2

Yellow Pepper                         1

Tortilla                                     6 sheets


  1. Prepare the Pork roast marinade by combining all aromatic ingredients in (a) above in a tightly sealed container and refrigerate 1 to 10 hours.
  2. Preheat oven at 170 C.
  3. Cut eggplants and yellow pepper in chunks and spread in the bottom of a baking sheet.
  4. Heat a skillet and add 1T of grapeseed oil. Sear all side of loin till golden, then place on top of the vegetables. Pour remaining to marinate juices on top.
  5. Roast for 20 minutes. Turn off the power of the oven and leave the roast inside for 20 minutes.
  6. Bake shop bought tortilla in an oven or over a hot skillet 5 minutes before serving.
  7. Slice pork loins against the grain in 1.5mm slices. Save half the meat for later uses in a tightly sealed container.
  8. Allocate all meat and vegetable into 6 sheets of tortilla and wrap them.


(1)    Alternatively, serve the meat in a sandwich for breakfast

(2)    Serve as a main dish and whip up some vegetable pasta as the side.

Spiced Roasted Pork Loin

What I love about this dish is it can be made ahead of time.  And kids can chow down roasted vegetable easily. The next item is to use the remaining half of the pork roast with the addition of two very healthy ingredients – soba noodle and Asian cucumbers. Soba noodle is a Japanese stable mostly prepared in summer, dried soba is available in most supermarkets in the Japanese food section. It usually comes in 8 portions with strings of noodled wrapped tightly in strips.

A photo is taken below with two kinds of Asian cucumbers.  The longer ones are about 15 cm in length and the shorter one is called “dessert cucumber” which I both found in the organic section in the Carrefour supermarket in Taipei. You can use either one.  If you live in North American or Europe, the gigantic English cucumber has the same texture.  My friend suggested me to add carrots for extra color and nutrients.  If carrots are used, it is suggested to be blanched in salted water to cut down its strong flavor. OK, let’s start.


Soba Noodle with Pork Roast and cucumber in a soy-vinegar sauce

Preparation: 10 minutes

Overall cooking time: 1 hour

Skill level: elementary

Budget level: $$ (range from $ least expensive to $$$$$ most expensive)

Number of servings: 4


(b)    Noodle ingredients:

Pork Loin slices                       1/2 of recipe above

Mini Cucumber                       6

Dried Soba                            3 Portions

(c)    Soy Vinegar Sauce

Water                                     1T

Organic Soy Sauce               1T

Chinese Dark Vinegar             1T (The famous Tainan-based “Five Stamp” Vinegar is

Used here. You may substitute with apple cider vinegar)


  1. Boil a half pot of water and add 1T of sea salt, cook soba according to package instruction. Scoop out noodles and tumble into cold water to stop cooking and repeat this process again to make sure it is totally cold.  Drain and add some grape seed oil to prevent the soba to stick together.  Cover and refrigerate.
  2. The noodle can be prepared up to 10 hours ahead.
  3. Slice pork slice and cucumber into 1.5mm strips. It is so thin to mimic the width of soba to ensure a smooth texture.
  4. Use a glass jar to add soy sauce, vinegar, and water together.
  5. it’s time to plate up.

This dish is something I can eat every day. Soba is known for its low GI and is said to benefit the ones that may have high cholesterol.  It’s good.  Trust me.

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