Asian Pork Salad Recipes

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.

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.

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.

Steps:

• Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
• Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
• Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
• Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
• Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
• Add pork to onion mixture; toss well. Serve over arugula.

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.

Steps:

• In a small skillet, saute pork in oil until juices run clear. Meanwhile, combine the cabbage, peas, oranges and yellow pepper in a bowl. Add soy sauce and teriyaki sauce; toss to coat. Divide between two salad plates. Arrange pork on salads; sprinkle with chow mein noodles. ,

Steps:

• 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 reaches an internal temperature of 140 degrees.to 145 degrees. about 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.

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.