Oriental Pork Salad
|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)|
|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|
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.