Best Ginger Pork Salad Recipes

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD

Steps:

• Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
• Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
• Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
• Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
• Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.

NAM SOD (PORK SALAD WITH MINT, PEANUTS AND GINGER)

Steps:

• In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
• Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
• Stir.
• When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
• Toss lightly.
• Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
• Decorate with mint and coriander sprigs if desired.

GINGER-PORK SALAD

Steps:

• In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add cabbage; toss to coat. Season generously with salt. Season pork with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli; season with salt and pepper. Saute 2 minutes. Add 1/4 cup water; cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger; cook, stirring, 30 seconds. Transfer to bowl with cabbage.
• Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook, flipping once, until a thermometer inserted in thickest parts registers 140 degrees, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and rice with cabbage mixture; season with salt and pepper. Divide among plates; serve with pork and top with scallion greens.

GINGER PORK WITH SALAD

Steps:

• Salad:.
• Thinly slice all, and put in the fridge while working on the pork.
• To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch.
• Ginger Pork:.
• Fry pork slices in 1T vegetable oil until done and browned on both sides.
• While frying the pork, combine the remaining ingredients to make the sauce.
• When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!).