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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eastern Grilled Pork Salad Recipe

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This recipe for Eastern Grilled Pork Salad is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
2 tsp. sesame seeds
¼ c. soy sauce
1 tsp. sugar
¼ tsp. salt
¼ tsp. pepper
¼ c. sesame oil
¼ c. slight white rice vinegar
2 cloves garlic, minced

Meat:
1 - 1½ lbs. boneless pork loin roast, cut into ½ inch thick pieces.

Salad:
(1) 1 lb. (12 cups) torn fresh spinach
½ medium red onion, cut in thin rings
½ red pepper, cut into narrow strips
1 pear, cored, thinly sliced

Dressing:
2 tbsp. brown sugar
1 tbsp. sesame oil
1 tbsp. salad oil
2 tbsp. white rice vinegar
1 tsp. ground ginger
1 tbsp. Hoisin sauce
1 tbsp. sesame seeds
Directions:
Directions:
1. Combine marinate ingredients in bowl: mix together. Add meat slices: let marinate in refrigerator for several hours or overnight.

2. Combine spinach, onion and red pepper in large bowl. Reserve pear slices for garnish.

3. Combine in saucepan all ingredients for dressing: brown sugar, sesame oil, salad oil, white rice vinegar, ground ginger, Hoisin sauce and sesame seeds. Heat to boiling, reduce heat and keep warm.

4. To Assemble:
Heat coals. Grill meat, uncovered, over medium-hot coals for 10-12 minutes, brushing with remaining marinade. Turn over, halfway through grilling.
Toss grilled meat into spinach mixture; toss. Add dressing; toss well. Garnish with pear slices.
Number Of Servings:
Number Of Servings:
4-6 main dish servings

 

 

 

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