Asian Pork Salad Recipes

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

SPICY THAI PORK TENDERLOIN SALAD

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.

CRUNCHY ASIAN PORK TENDERLOIN SALAD

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. ,

ASIAN PORK SALAD

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.

ASIAN PORK SALAD

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.

CRUNCHY CHINESE PORK SALAD

Steps:

• In a large skillet, cook bacon just until crisp; drain and set aside.
• In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions.
• For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard.
• Add dressing and chow mein noodles to salad; tossing lightly to coat.

ASIAN PORK SALAD

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.

ASIAN PORK TENDERLOIN SALAD

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.

VIETNAMESE PORK SALAD

Steps:

• The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.
• Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.
• To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.

ASIAN PORK AND VEGETABLE SALAD

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.

SOUTHEAST ASIAN PORK SALAD

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.