1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
1 onion, halved
2 carrots, peeled, halved crosswise
2 celery stalks, halved crosswise
Kosher salt, freshly ground pepper
Olive oil (for drizzling)
Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours.
Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.
INFUSE THE BUTTER: Heat a large pot with water and allow it to come to boil, cook the noodles according to package directions, drain and set aside. While the water is boiling, grab a large, non-stick skillet and place it on medium-low heat. Add the butter, oil olive, garlic, and scallions. Let the butter infuse with the garlic for 5-7 minutes, stirring often. The garlic should barely sizzle here, you don’t want it to brown.
GARLIC NOODLES: While the garlic is going, grab a small bowl and mix together the fish sauce, oyster sauce, and the sugar. When the garlic is cooked, kick the heat up to medium-high, stir in the prepared sauce; let cook for 30 seconds. Add the prepared noodles and toss with parmesan cheese (yes, parm!) Let the noodles cook for a minute so they soak up all that flavor. Top with fried garlic and serve immediately! That flavor is like NOTHING you’ll ever have.