Teriyaki Pork Salad

Recipe by ImPat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g pork fillets (trimmed of excess fat)
  • 80
    ml vinegar (1/3 cup)
  • 80
    ml orange juice (1/3 cup fresh)
  • 2
    tablespoons teriyaki sauce
  • 2
    teaspoons peanut oil
  • 1
    teaspoon sesame seeds (toasted)
  • 1
    garlic clove (crushed or minced)
  • 80
    g salad leaves (Asian mix)
  • 4
    large radishes (trimmed, washed and thinly sliced)
  • 14
    red onion (thinly sliced)
  • 300
    g potatoes (small coliban or chat, steamed and quartered)
Advertisement

DIRECTIONS

  • Place pork in a shallow glass or ceramic dish.
  • In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
  • Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
  • Preheat the barbecue char-grill on medium.
  • Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
  • In a large bowl, toss the salad leaves, radishes, onion and potatoes.
  • Diagonally slice the pork across the grain.
  • Add the pork to the salad with the dressing and toss to coat.
  • TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.
Advertisement