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Oriental Pork Salad

Heart.Foods's picture
Ingredients
  Boneless center cut pork loin chops 1 Pound
  Lemon juice 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 3 Tablespoon
  Ginger root 1 Tablespoon, peeled and grated
  Peeled grated ginger root 1 Tablespoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Tahini 1 Tablespoon (Sesame Seed Paste)
  Sugar 2 Teaspoon
  Romaine lettuce 4 Cup (64 tbs), thinly sliced
  Napa cabbage 3 Cup (48 tbs), thinly sliced
  Jicama 1 Cup (16 tbs), sliced
  Teriyaki rice cakes 24 Small
Directions

Trim fat from pork; cut pork into 1/2-inch strips, and place in a shallow dish.
Combine lemon juice and next 4 ingredients, stirring well.
Drizzle 3 tablespoons lemon juice mixture over pork.
Cover and marinate in refrigerator 2 hours.
Set remaining lemon juice mixture aside.
Add tahini and sugar to remaining lemon juice mixture; stir well, and set aside.
Combine romaine lettuce, cabbage, and jicama in a bowl; toss, and set aside.
Remove pork from marinade, discarding marinade.
Place pork in a large nonstick skillet, and cook over medium heat 5 to 7 minutes or until done.
To serve, place 2 cups lettuce mixture on each of 4 plates.
Top evenly with pork strips.
Drizzle lemon juice mixture evenly over salads.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Pork

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