Hot 'n Crunchy Thai Pork Salad with
Spicy Peanut Dressing
A tasty pork entrée salad that offers extra crunch and spice.
3 boneless pork chops, cut into stir-fry strips
1 medium onion, finely chopped
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne
1/4 cup peanut butter
1 tablespoon brown sugar
1/2 cup plain nonfat yogurt
1 teaspoon soy sauce
1/8 teaspoon hot pepper sauce
1 tablespoon vegetable oil
4 cups coarsely chopped Chinese cabbage or shredded cabbage
1/4 cup thinly sliced green onions
2 cups chow mein noodles
- For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1 to 2 hours. Drain pork strips, discarding marinade.
- For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce. Return to heat. Cook and stir over low heat until just heated through. Keep warm.
- In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2 to 3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine.
- Divide cabbage mixture among individual plates. Place chow mein noodles on top of cabbage mixture. Drizzle with dressing.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.