cellophane noodle salad with roast pork

INGREDIENTS

• 1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain*
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup Chinese rice wine or sake
• 1 tablespoon finely chopped peeled fresh ginger
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• 3/4 cup seasoned rice vinegar
• 1/2 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
• 8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
• 3/4 lb 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 scallions, cut into matchsticks
• 1 firm-ripe mango, peeled, pitted, and thinly sliced
• 2 thin carrots, cut into 1/8-inch-thick matchsticks
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh small basil leaves