Best Crunchy Chinese Pork Salad Recipes

Crunchy Chinese Pork Salad image

Provided by Mike 2

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb roast pork, cubed
4 slices bacon, diced
6 cups torn iceberg lettuce
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup sliced green onion
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon dry mustard
1 (3 ounce) can chow mein noodles

Steps:

In a large skillet, cook bacon just until crisp; drain and set aside.
In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions.
For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard.
Add dressing and chow mein noodles to salad; tossing lightly to coat.

Nutrition Facts : Calories 471.1, Fat 27.1, SaturatedFat 7.8, Cholesterol 65.6, Sodium 1130.9, Carbohydrate 33.5, Fiber 3.8, Sugar 13, Protein 24.9

Asian Pork Salad image

Provided by Brenda.

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 27

2 pork tenderloin, trimmed (about 2 pounds)
vegetable oil, for oiling grill
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons sherry wine
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts,thinly sliced,plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chilies or 1 teaspoon crushed red pepper flakes
1 orange, zest of
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallion, white and light green parts only,thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrot
2 red bell peppers, seeds and ribs removed,julienned
1/4 cup roasted peanuts, roughly chopped

Steps:

Marinade: Mix all ingredients together in a nonreactive bowl.
Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
Store, refrigerated, in an airtight container, for up to 3 days.
Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
Preheat grill to high.
Allow pork to return to room temperature before cooking, about 30 minutes.
Remove pork from marinade, reserving 1/2 cup.
Oil grill.
Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
Remove from grill, and allow meat to rest for 10 minutes before slicing.
In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
Add ginger dressing, and toss to combine.
Slice pork crosswise 1/4-inch-thick.
Arrange pork and salad on a platter.
Garnish with roasted peanuts.