Recipe by Lori Ross

1/4 cup lime juice, plus 4 limes, halved crosswise

2 tbsp Asian fish sauce

1 large garlic clove, minced

3 tbsp finely chopped fresh mint

1/4 cup finely chopped fresh cilantro

1 t. dried hot red-pepper flakes

1 t. salt

1/2 cup vegetable oil

Whisk together lime juice, fish sauce, garlic, mint, cilantro, red-pepper flakes, and salt in a large bowl, then add oil in a stream, whisking until combined. Transfer cooked pork to bowl containing the vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil. Serve chicken or pork with remaining vinaigrette on the side.