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Chef with red wine glass

GINGER-SOY GRILLED PORK SALAD

Serves four.

1 pound boneless pork loin, cut into 1/2-inch cubes
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup honey
2 tablespoons grated fresh ginger
1/2 teaspoon dried red pepper flakes
1 3-oz. package Oriental ramen noodles
1 8-oz. can mandarin orange segments, drained
1 6-oz. package snow peas, thawed and steamed
4 green onions, cut diagonally in 1-inch pieces
2 tablespoons chopped dry-roasted peanuts
2 tablespoons chopped cilantro


Cooking Directions
In medium bowl stir together soy sauce, orange juice, honey, ginger and red pepper.

Place pork cubes in self-sealing bag; add 1/4 cup of soy mixture, seal bag and toss to blend thoroughly.

Meanwhile prepared noodles according to package directions, drain and place in large shallow bowl; toss with prepared peapods, green onions, peanuts and remaining soy dressing.
Set aside.

Prepare medium-hot fire in grill, remove pork cubes from marinade, discarding marinade, and skewer.

Grill pork kabobs directly over fire, turning frequently to cook and brown evenly, about 7-8 minutes.

Remove pork from skewers and toss with noodle mixture.

Garnish with peanuts and cilantro.

Serving Suggestions
The soy marinade does double duty—seasons the grilled pork and dresses the salad.

Nutrition Facts
Calories 400 calories; Protein 39 grams; Fat 11 grams; Sodium 1160 milligrams; Cholesterol 110 milligrams; Saturated Fat 3 grams; Carbohydrates 36 grams

 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

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