Ginger-Soy Grilled Pork Salad
The soy marinade does double duty—seasons the grilled pork and dresses the 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 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.