Teriyaki Pork Salad

"From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes."
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Ready In:


  • 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)


  • 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.

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  1. Port is one of the three main meats that I fix with some regularity, & this recipe for a full-meal salad, great for just the 2 of us, gives me a tasty new way to serve it! Definitely a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]


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