The soy marinade does double
duty—seasons the grilled pork and dresses the salad.
Ginger-Soy
Grilled Pork Salad
1 pound boneless pork
loin, cut into 1/2-inch cubes
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup honey
2 tablespoons grated fresh ginger
1/2 teaspoon dried red pepper flakes
1 (3-ounce) package Oriental ramen noodles
1 (8-ounce) can mandarin orange segments, drained
1 (6-ounce) package snow peas, thawed and steamed
4 green onions, cut diagonally in 1-inch pieces
2 tablespoons chopped dry-roasted peanuts
2 tablespoons chopped cilantro
In medium bowl stir together
soy sauce, orange juice, honey, ginger and red pepper.
Place pork cubes in self-sealing
bag; add 1/4 cup of soy mixture, seal bag and toss to blend thoroughly.
Meanwhile prepared noodles
according to package directions, drain and place in large shallow
bowl; toss with prepared peapods, green onions, peanuts and remaining
soy dressing. Set aside.
Prepared medium-hot fire
in grill, remove pork cubes from marinade, discarding marinade,
and skewer.
Grill pork kabobs directly
over fire, turning frequently to cook and brown evenly, about
7 to 8 minutes.
Remove pork from skewers
and toss with noodle mixture. Garnish with peanuts and cilantro.
