Best Sesame Pork With Thai Cucumber Salad Recipes

THAI CUCUMBER SALAD

Steps:

• Slice cucumbers and toss with 1 tsp salt. Set aside to sweat for 30 minutes.
• While your cucumbers are resting, combine the dressing ingredients and set aside.
• After resting your cucumbers, rinse and drain them. Pat dry and place in a bowl.
• Add the sliced onion and chopped cilantro to the cucumbers.
• Add the dressing and mix to combine.
• Serve immediately or refrigerate, covered, for 2-3 hours to let the flavors come together.
• Serve topped with chopped peanuts, if desired.

THAI CUCUMBER SALAD WITH SESAME GINGER DRESSING

Steps:

• In a small mixing bowl, combine the ginger, lime zest and juice, sesame oil, olive oil and soy sauce and whisk until emulsified. Reserve.
• In a serving bowl, toss the cucumbers with the prepared dressing. Top with the sesame seeds, red pepper flakes and cilantro leaves.
• Serve immediately or refrigerate to marinate for a couple of hours.

THAI CUCUMBER SALAD

Steps:

• Dressing: Whisk together all dressing ingredients to dissolve the sugar.⁣
• ⁣Salad: Slice cucumbers into ¼ inch rounds. Thinly slice the green onion. Finely chop the cilantro. Toss it all together, optionally adding a handful of chopped peanuts or almonds.
• ⁣Assemble: Drizzle dressing over cucumber salad and gently toss combine. ⁣

QUICK AND EASY ASIAN SESAME CUCUMBER SALAD

Steps:

• Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
• Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
• Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

SESAME PORK WITH THAI CUCUMBER SALAD

Steps:

• Combine soy sauce and garlic in a small cup.
• Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
• While pork marinates, prepare cucumber salad.
• Wash, but do not peel cucumber; cut into thin slices.
• Mix cucumber and onion in a medium bowl.
• Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
• Cover and refrigerate salad at least 30 minutes.
• Stir in cilantro and top with peanuts before serving.
• Preheat oven to 400 degrees F.
• Drain pork, reserving 1 tablespoon of the marinade.
• Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
• Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
• Turn pork over and brush with remaining honey mixture.
• Sprinkle sesame seeds evenly on the top.
• Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
• Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
• Cut into 1/2-inch slices and serve with Thai cucumber salad.

SESAME PORK ROAST

Steps:

• Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

SESAME CUCUMBER SALAD

Steps:

• Place cucumbers in a colander, sprinkle with salt& toss.
• Let stand for 30 minutes.
• Rinse cucumbers& drain well.
• In a large bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds& cayenne.
• Add cucumbers& toss to coat.
• Cover& refrigerate until ready to serve.

SESAME PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.

SPICY THAI CUCUMBER SALAD

Steps:

• Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
• Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
• Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
• Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.