Soba Noodle Salad with Ginger-Crusted Pork Shoulder and Swiss Chard

Bring a small pot of water to a boil. Add the soba noodles and cook for 4-5 minutes until al dente; drain and rinse immediately under cold water to stop the cooking and remove excess starch.

Thinly slice the pork shoulder into bite-sized strips. In a non-stick pan over medium-high heat, sear the pork until deeply browned and cooked through, about 5-6 minutes.

Add the minced fresh ginger and garlic to the pan, tossing for 1 minute until fragrant and the aromatics have coated the pork.

Quickly toss in the rainbow Swiss chard leaves, cooking just until they begin to wilt, about 60 seconds.

Remove from heat and toss the pork and chard mixture with the cold soba noodles. Fold in the kalamata olive spread, which acts as a savory, briny seasoning to tie the earthiness of the noodles and chard together.

Serve in a chilled bowl, ensuring the ginger-garlic juices coat everything.