For pork
1 solid piece boneless pork butt (shoulder), halved along the grain*
4 tbsp hoisin sauce
4 tbsp soy sauce
4 tbsp Chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt

For dressing
200ml cup seasoned rice vinegar
120ml cup peanut or vegetable oil**
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeno chile, seeded and minced

For salad
230g very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
350g Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch spring onions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
Handful of Coriander
Handful of Mint Leaves
Handful of Basil Leaves