{"id":25153,"date":"2012-06-08T21:37:00","date_gmt":"2012-06-09T01:37:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25153"},"modified":"2012-06-08T22:03:24","modified_gmt":"2012-06-09T02:03:24","slug":"pork-and-mango-soba-salad-with-scallion-oil%e8%8c%b9%e3%81%a7%e8%b1%9a%e3%81%a8%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%e3%81%ae%e8%95%8e%e9%ba%a6%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e3%81%ad%e3%81%8e","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25153&lang=en","title":{"rendered":"Pork and Mango Soba Salad with Scallion Oil
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Pork and Mango Soba Salad with Scallion Oil<\/strong>
\nLunch June 8, 2012<\/em><\/p>\n

Pork usually goes well with tropical fruits and the mango is not an exception! The combination of mango and soba might sound a bit different, but I love this dish and I know I’ll make this many more times this summer as long as I can get fresh mangoes. Serve this with hot and spicy scallion oil. The spiciness of the scallion oil and the sweetness of the mango are just so wonderful together!<\/p>\n

Pork and Mango Soba Salad with Scallion Oil: soba, boiled pork, mango, pea shoots, scallion oil(scallion, dried chili pepper, salad oil, sesame oil, soy sauce, sugar, soy sauce, white vinegar)<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pork and Mango Soba Salad with Scallion Oil Lunch June 8, 2012 Pork usually goes well with tropical fruits and the mango is not an exception! The combination of mango and soba might sound a bit different, but I love this dish and I know I’ll make this many more times this summer as long […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-25153","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25153"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25153\/revisions"}],"predecessor-version":[{"id":25178,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25153\/revisions\/25178"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}