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Oriental Pork Salad

  • 4servings
  • 335calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsSelenium, Copper, Fluorine, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless center-cut pork loin chops (1/2 inch thick)

  2. 1/4 cup lemon juice

  3. 3 tablespoons low-sodium soy sauce

  4. 1 tablespoon peeled, grated gingerroot

  5. 1/4 teaspoon dried crushed red pepper

  6. 2 cloves garlic, minced

  7. 1 tablespoon tahini (sesame seed paste)

  8. 2 teaspoons sugar

  9. 4 cups thinly sliced romaine lettuce

  10. 3 cups thinly sliced Napa cabbage

  11. 1 cup julienne-sliced jicama

  12. 24 miniature teriyaki-flavored rice cakes

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. To serve, place 2 cups lettuce mixture on each of 4 plates. Top evenly with pork strips. Drizzle lemon juice mixture evenly over salads. Serve with rice cakes.

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