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Oriental Pork Salad
Prep Time:
15 minutes
Cooking Time:
15 minutes
1 1/2 lbs (750 g) Canadian Pork Loin Chops, boneless or Pork Strips
8 oz (250 g) Chinese pea pods
4 oz (125 g) rice vermicelli noodles
1/2 cup (125 ml) rice vinegar
3 Tbsp (45 ml) soy sauce
2 Tbsp (25 ml) minced fresh ginger
1 Tbsp (15 ml) sugar
1 Tbsp (15 ml) powdered mustard
1 Tbsp (15 ml) sesame oil
3 Tbsp (45 ml) canola oil, divided
2 cloves garlic, thinly sliced
1 cup (250 ml) thinly slivered red onion
1 large red or yellow pepper stemmed, seeded, diced
2 Tbsp (25 ml) lemon juice
6 cups (1.5 L) salad greens, rinsed, crisped
1/3 cup (75 ml) finely chopped fresh cilantro
If using pork chops, cut into thin strips. Remove strings from pea pods; cook pods in boiling water until bright green,1 minute. Drain and chill. In large saucepan, bring about 8 cups (2 L) water to a boil; add noodles and return to a boil, stirring once. Remove from heat; let stand 5 minutes. Drain noodles. Combine vinegar, soy, ginger, sugar, mustard mixed with 1 Tbsp/15mL water and sesame oil to make dressing. Pour 2 Tbsp/25 mL canola oil into wok or large skillet over high heat. Add pork and stir-fry until done, 5 to 6 minutes. Remove from pan; keep warm. Drain drippings. Pour 1 Tbsp/15 mL canola oil into pan. Add garlic; stir-fry about 1 minute. Add onion, peppers, lemon juice and 3 Tbsp/45 mL water. Stir-fry about 3 minutes or until liquid evaporates. Mix salad greens with cilantro and arrange on large platter. Shake noodles in colander to remove water. Pour into a bowl; mix with 1/3 of dressing and mound on greens. Pour remaining dressing into wok. Add cooked pork and peas; stir to heat and coat with dressing. Arrange on and around noodles. Serve with crusty bread.