Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Teriyaki Pork Salad Recipe
    Lost? Site Map

    Teriyaki Pork Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    I'mPat's Note:

    From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 250 g pork fillets (trimmed of excess fat)
    • 80 ml vinegar (1/3 cup)
    • 80 ml orange juice (1/3 cup fresh)
    • 2 tablespoons teriyaki sauce
    • 2 teaspoons peanut oil
    • 1 teaspoon sesame seeds (toasted)
    • 1 garlic clove (crushed or minced)
    • 80 g salad leaves (Asian mix)
    • 4 large radishes (trimmed, washed and thinly sliced)
    • 1/4 red onion (thinly sliced)
    • 300 g potatoes (small coliban or chat, steamed and quartered)

    Directions:

    1. 1
      Place pork in a shallow glass or ceramic dish.
    2. 2
      In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
    3. 3
      Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
    4. 4
      Preheat the barbecue char-grill on medium.
    5. 5
      Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
    6. 6
      In a large bowl, toss the salad leaves, radishes, onion and potatoes.
    7. 7
      Diagonally slice the pork across the grain.
    8. 8
      Add the pork to the salad with the dressing and toss to coat.
    9. 9
      TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.

    Ratings & Reviews:

    • on March 15, 2011

      55

      Port is one of the three main meats that I fix with some regularity, & this recipe for a full-meal salad, great for just the 2 of us, gives me a tasty new way to serve it! Definitely a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Teriyaki Pork Salad

    Serving Size: 1 (412 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 376.2
     
    Calories from Fat 96
    25%
    Total Fat 10.7 g
    16%
    Saturated Fat 2.7 g
    13%
    Cholesterol 78.7 mg
    26%
    Sodium 771.8 mg
    32%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 4.1 g
    16%
    Sugars 8.2 g
    32%
    Protein 31.3 g
    62%

    The following items or measurements are not included:

    salad leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites