Warm Thai Pork Salad with Asian Dressing

Menu Part: 
Cuisine Type: 


For Asian ginger dressing:
2 tbsp. pickled ginger, julienned
1⁄4 cup soy sauce
1⁄4 cup fish sauce
1⁄4 cup rice wine vinegar
3⁄4 cup sesame seed oil
4 large limes
1 tbsp. lemon grass
2 tbsp. hot Chinese chili paste
1 tbsp. ground black pepper

For salad:
1 1⁄2 lb. salad greens
2 cups bias-sliced celery
2 cups sliced green onions
2 cups carrots, cut in julienne 3-inch lengths on mandoline

For pork:
4 1⁄2 lb. boneless pork loin
2 cups mushroom soy sauce
Salt and pepper to taste


1. Mix all ingredients for dressing.

2. Place salad greens, celery, onions and carrots on salad plates, then toss with dressing.

3. Dip pork strips in soy sauce and season with salt and pepper. Sear until medium rare and place on salads.

4. To finish: Lime juice to taste then 3 tbsp. each of lime zest, black sesame seeds and roasted parboiled long-grain rice. Roast in saute pan on high heat 3­–5 minutes. Squeeze lime juice on salads and sprinkle with zest, sesame seeds and rice.

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