Ginger Pork Salad Recipes

GINGER PORK WITH SALAD

Ginger Pork With Salad image

Simple and delicious, though the optional salad does take some time to prep the veggies. Keep in mind that the 2 servings are assuming that you are serving with rice and miso soup.

Provided by Maggie

Categories Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/8 head of cabbage
1/2 green onion, Japanese negi (negi in Japanese = green onion = huge, or you could fake it with one American one if necessary)
1/2 of a japanese cucumber (maybe 1/4 of American size)
2 shiso leaves (see pic, Google it, check your Asian market, there's no subsititute for that flavor)
200 g sliced pork (about half a pound, about 6 slices)
1 tablespoon mirin
1 tablespoon cooking sake
2 tablespoons soy sauce
1 tablespoon ginger, grated

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!).

Nutrition Facts : Calories 260.6, Fat 9.5, SaturatedFat 3.2, Cholesterol 84, Sodium 1119.7, Carbohydrate 10, Fiber 2.4, Sugar 3.7, Protein 31

GINGER-PORK SALAD

Ginger-Pork Salad image

Not your average salad, this colorful, hearty main dish features pork chops, broccoli, red cabbage, and brown rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 10

Ingredients

3 tablespoons rice vinegar
5 tablespoons vegetable oil
4 cups finely shredded red cabbage (from 1/2 head)
Kosher salt and freshly ground pepper
4 boneless pork chops (1/2 inch thick; 1 pound total), patted dry
4 cups broccoli florets (12 ounces)
4 scallions, thinly sliced, whites and greens separated
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 mini cucumbers, halved lengthwise and thinly sliced (3/4 cup)
1 cup cooked brown rice

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.

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