SOUTHEAST ASIAN PORK SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
- Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
- Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.
ASIAN PORK AND VEGETABLE SALAD
Grilled pork and vegetables sprinkled with spices makes a hearty dinner ready in 40 minutes - perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. Rub pork tenderloins with 2 teaspoons oil. Sprinkle with five-spice powder and garlic powder.
- Place pork on grill over medium heat. Cook 20 minutes, turning 3 or 4 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.
- In large bowl, mix all remaining salad ingredients except sesame seed. In small bowl, beat all dressing ingredients with wire whisk until smooth and thick. Pour over salad; toss to coat. Spoon salad onto 6 individual serving plates.
- Slice pork; arrange over individual salads. Sprinkle with sesame seed.
Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g, TransFat 0 g
ASIAN-STYLE PORK AND VEGETABLE NOODLES
Look for many of these ingredients on the Asian food aisle of your supermarket.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put a large pot of water on to boil for pasta.
- Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
- Slice the pork chop very thinly against the grain.
- When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!
VIETNAMESE PORK SALAD
Provided by Laurie Woolever
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pork: In a large bowl, combine the lemon grass, garlic, brown sugar, fish sauce, chili and 1 tablespoon water. Add pork chops, turn to coat well, and let sit for at least 30 minutes or up to three hours.
- For the dressing: In a small bowl, combine lime juice, fish sauce, garlic, chili and 1/2 cup water. Mix well. Dressing should be strong but not overwhelming; if desired, add up to 1/4 cup more water.
- Heat a grill or grill pan over high heat. Remove pork chops from marinade, brush off lemon grass and pat dry with paper towels. Place pork chops on grill or in pan and brown well, turning once, 2 to 3 minutes a side. Remove from heat and let rest about 5 minutes. Cut into thin slices and set aside.
- For serving: Cook rice noodles according to package instructions and rinse under cold water. Drain, and mix in bowl with romaine, pomelo or grapefruit, carrots, cucumbers, mint and cilantro. Toss to mix. Add dressing and toss again. Top with pork and garnish with peanuts. Serve at room temperature.
Nutrition Facts : @context http, Calories 959, UnsaturatedFat 18 grams, Carbohydrate 117 grams, Fat 28 grams, Fiber 9 grams, Protein 57 grams, SaturatedFat 7 grams, Sodium 1775 milligrams, Sugar 12 grams, TransFat 0 grams
ASIAN PORK SALAD
Tender pork and colorful veggies are tossed together for a meal-in-minutes salad!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, mix soy sauce, chili puree and oil. Mix pork and 1 tablespoon of the soy sauce mixture; reserve remaining soy sauce mixture.
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, stirring occasionally, until no longer pink in center.
- Place pork in large bowl. Add remaining soy sauce mixture and all remaining ingredients; toss.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 9 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 950 mg
ASIAN PORK SALAD
Make and share this Asian Pork Salad recipe from Food.com.
Provided by Brenda.
Categories One Dish Meal
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 27
Steps:
- Marinade: Mix all ingredients together in a nonreactive bowl.
- Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
- Store, refrigerated, in an airtight container, for up to 3 days.
- Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
- Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
- Preheat grill to high.
- Allow pork to return to room temperature before cooking, about 30 minutes.
- Remove pork from marinade, reserving 1/2 cup.
- Oil grill.
- Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
- Remove from grill, and allow meat to rest for 10 minutes before slicing.
- In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
- Add ginger dressing, and toss to combine.
- Slice pork crosswise 1/4-inch-thick.
- Arrange pork and salad on a platter.
- Garnish with roasted peanuts.
SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
ASIAN PORK TENDERLOIN SALAD
A homemade marinade adds delicious flavor to the stir-fried pork in this main dish salad. The fast, fresh meal is easy to toss together with canned apricots and convenient salad kits. TIP: Look for the Asian crunch salad mix in the produce section near other bagged salad blends. If you can't find it, pick up mixed greens, snow peas, shredded carrot, chow mein noodles and a bottle of sesame ginger or Asian-style salad dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.
Nutrition Facts : Calories 361 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 580mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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ROAST PORK WITH CHINESE VEGETABLES - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 35 minsCategory PorkCalories 237 per serving
- Prepare all of the vegetables and set aside. Things will move quickly once the wok is on the stove, and you’ll want to be prepared!
- Heat your wok over medium high heat, and spread 1 tablespoon of oil around the perimeter of the wok. Immediately add the minced ginger, and let fry for 5 to 10 seconds.
- Stir in the minced garlic, and immediately add the mushrooms and red bell peppers. Stir fry for 15 seconds. Turn the heat up to high, and add the bamboo shoots, water chestnuts, and Shaoxing wine. Stir-fry for another 10 seconds. Next add the roast pork. Stir fry for 20-30 seconds.
- Next, add the bok choy and give everything a good stir fry for 15 seconds. Add the soy sauce, salt, sugar, sesame oil, oyster sauce, and fresh ground pepper. Continue to stir-fry for another 20 seconds.
FEAST ON THIS DELICIOUSLY TASTY ASIAN PORK SALAD!
From saladswithanastasia.com
Ratings 1Calories 794 per servingCategory Salad
- Wash the red cabbage, remove the core and the outer leaves. Shred finely using a mandoline/v-slicer slicer and transfer to a large mixing bowl.
- Wash and peel your carrots, remove the tops and ends. Then cut into a fine julienne using a julienne peeler or the julienne attachment on your mandoline/v-slicer. Transfer to your bowl.
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