Ingredients
- 250 grams uncooked 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 oil (peanut oil)
- 1 teaspoon sesame seeds (toasted)
- 1 garlic clove (crushed or minced)
- 80 grams lettuce (Asian mix)
- 4 large radishes (trimmed, washed and thinly sliced)
- 1/4 red onions (thinly sliced)
- 300 grams potatoes (small coliban or chat, steamed and quartered)
How to Make
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Step 1: Place pork in a shallow glass or ceramic dish.
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Step 2: 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.
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Step 3: 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.
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Step 4: Preheat the barbecue char-grill on medium.
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Step 5: Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
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Step 6: In a large bowl, toss the salad leaves, radishes, onion and potatoes.
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Step 7: Diagonally slice the pork across the grain.
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Step 8: Add the pork to the salad with the dressing and toss to coat.
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Step 9: TIP - to toast the sesame seeds, dry fry in a small non-stick frying pan over medium heat for 2-3 minutes or until lightly toasted.
We hope you enjoy this recipe!
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