Ginger Pork Salad Recipes

SAVORY PORK SALAD

Steps:

• In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

GINGER-PORK SALAD

Steps:

• In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add cabbage; toss to coat. Season generously with salt. Season pork with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli; season with salt and pepper. Saute 2 minutes. Add 1/4 cup water; cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger; cook, stirring, 30 seconds. Transfer to bowl with cabbage.
• Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook, flipping once, until a thermometer inserted in thickest parts registers 140 degrees, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and rice with cabbage mixture; season with salt and pepper. Divide among plates; serve with pork and top with scallion greens.

GINGER PORK WITH SALAD

Steps:

• Salad:.
• Thinly slice all, and put in the fridge while working on the pork.
• To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch.
• Ginger Pork:.
• Fry pork slices in 1T vegetable oil until done and browned on both sides.
• While frying the pork, combine the remaining ingredients to make the sauce.
• When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!).

GINGER PORK SALAD

Steps:

• Place pork in a resealable plastic bag; set aside.
• In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
• When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 5 to 6 minutes per side. Place grilled pork on cutting board; cut into strips and set aside.
• Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside.
• Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.
• Divide mixture onto 4 dinner plates.
• Arrange grilled pork strips over top. Garnish with more almonds, if desired.

GRILLED GINGER PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. , Let stand for 5 minutes before slicing.