Monday, February 25, 2013

Pork Ban Mi Salad

This salad is as pleasing to the eye as it was to our tummies!!!
Pork Banh Mi Salad
Recipe by: Emily

1 lb Pork loin or chops thinly sliced
2 cloves Garlic minced
2 Tbsp Fish Sauce
3 tsp Sugar
1-2 tsp Black Pepper
1/4 cup Canola Oil
1 tsp Sesame Oil
3 Tbsp Shallots minced
1/8 tsp Onion Powder
Juice of 1 Lime
Pinch of Red Pepper Flakes
1. Combine all of the marinade ingredients and allow the pork to marinate in the refrigerator over night. Grill in batches over medium heat to caramelize the meat in a frying pan.
Pickled Carrot Slaw

1 cup Red Wine Vinegar
2 Tbsp Sugar
1/2 tsp Salt
Dash of Red Pepper Flakes
1 Green Onion, diced
1 1/2 cup thinly sliced Carrots
1/2 cup thinly sliced Radishes

1. Combine the vinegar, sugar, salt and red pepper flakes in a microwavable bowl. Heat for 1-2 minutes until sugar dissolves. Add the vegetables and refrigerate for 4 hours or over night.


1/3-1/2 cup of the Pickled Slaw liquid.
3/4-1 cup of Mayonaise
Sugar, a pinch of needed
1/2 cup of Cilantro, chopped
Squeeze of Lime

Blend ingredients together and season to taste.

Arrange pork and pickled veggies, with sliced cucumbers over salad greens and drizzle with dressing. Enjoy!