Tasty and good for you - Spiced Pork Salad.
As the MOTH and I prepare to set sail around New Zealand next year, I’ve been focusing on recipes that are quick and easy, but very healthy given the pantry of a caravan is nowhere near the size of what I’m used to. This particular recipe is all that and more. It’s a quick tweakable recipe, made in less than 10 minutes. You can use almost every cut of meat you might like from steak to lamb, chicken to pork. In this one, I’ve used pork steaks, cut into thin strips. You can also use fresh ingredients such as garlic cloves or ginger, but I use what I keep in the fridge. It’s the kind of dish you can tweak to your own satisfaction, adding in a variety of different ingredients. I like the sweetness of pomegranate seeds that combines well against the sourness of the soy sauce in the dressing, but if these aren’t available, which is often the case in smaller towns like ours, I’ll chop up some dried cranberries. The same with nuts – from walnuts to macadamias, these add a wholesome, healthy flavour that works well.
Spiced Pork Salad Ingredients 1 good tsp minced garlic 1/2 tsp minced ginger 2 tsp olive oil 500gms pork steaks or tenderloin, thinly sliced 1 heaped dsp brown sugar 2 teaspoons soy sauce 1-1/2 tsp lime or lemon juice 1 dsp water 1 tsp minced fresh oregano (or dried) 3 cups lettuce leaves (or mesclun) 1/2 cup cherry tomatoes 1/2 small red onion, sliced and separated into rings 1/2 small red pepper, cut into fine strips 1/2 C grated cheese, or crumbled feta Small handful of pomegranate seeds Roughly chopped medley of walnuts and macadamia nuts, or whatever nuts you prefer.
Method In a large frypan, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; stirring occasionally and tossing in the pan until meat is no longer pink. Remove but keep warm. In the same pan, add together the brown sugar, soy sauce, lime or lemon juice, water, and oregano. Bring to a boil and cook for just a few minutes, stirring continuously. Remove from the heat and add the pork in, coating well. In a salad bowl, combine the salad ingredients. Arrange the pork on the salad, scatter pomegranates and nuts. Reserve the leftover dressing from the pan into a small bowl to add to the salad depending on taste preference, or simply drizzle over the entire bowl.
