Teriyaki Pork Salad
Created by ImPat on November 1, 2014
- Servings: 2
- Prep Time: 20m
- Cook Time: 10m
- Recipe #15411
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
-
Step 1: Place pork in a shallow glass or ceramic dish.
-
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.
-
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.
-
Step 4: Preheat the barbecue char-grill on medium.
-
Step 5: Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
-
Step 6: In a large bowl, toss the salad leaves, radishes, onion and potatoes.
-
Step 7: Diagonally slice the pork across the grain.
-
Step 8: Add the pork to the salad with the dressing and toss to coat.
-
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.
Nutritional Facts
- Serving Size: 1 (620.8 g)
- Calories 421.2
- Total Fat - 17.2 g
- Saturated Fat - 4.9 g
- Cholesterol - 61.5 mg
- Sodium - 662 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 8.6 g
- Sugars - 7.9 g
- Protein - 28.7 g
- Calcium - 102.6 mg
- Iron - 2.9 mg
- Vitamin C - 53 mg
- Thiamin - 0.2 mg