Asian Pork With Cabbage and Carrot Slaw
This is delish!! Simple to prepare. I actually was able to do the prep before I left for work in the morning
which made dinner come sooner than later after work. This is one of those meals that I forgot to breathe while eating due to its deliciousness…I also thought of all my friends that appreciate good food, wishing I was serving it to them as well.
which made dinner come sooner than later after work. This is one of those meals that I forgot to breathe while eating due to its deliciousness…I also thought of all my friends that appreciate good food, wishing I was serving it to them as well.Ingredients
1 Large Pork Tenderloin (about 1-1/2 lb) trimmed
1/3 Cup Soy Sauce
1/4 Cup Rice Vinegar
3 tbsp Light Brown Sugar
2 tbsp Minced Garlic
1-1/2 tbsp Minced Ginger
1 tbsp Sesame Oil
1 tbsp Asian Garlic Chile Sauce
1 lb Napa Cabbage (thinly sliced)
1 Cup Finely Grated Carrot (about 2 medium carrots)
4 Scallions (white & green parts thinly sliced)
5 tbsp Canola or Peanut Oil
Salt
Toasted Sesame Seeds
Directions
~ Cut the pork into 1/2 inch thick medallions and trim any remaining fat.
~ Soy Sauce Mixture. In a 2 cup measuring cup, whisk the soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, garlic, ginger, 1/2 tbsp of sesame oil and 2 tsp of the garlic chile sauce.
~ Marinate 1/2 of the soy sauce mixture with the pork in a large bowl. Set aside the remaining soy sauce mixture for later. Let the pork marinate for about 30 minutes at room temperature or marinate in refrigerator for a couple of hours.
~In a large bowl, toss the cabbage and carrot with half of the sliced scallions, 1 tbsp of canola or peanut oil, 1 tsp salt, 2 tbsp of the rice vinegar, 1 tbsp brown sugar, 1/2 tbsp of sesame oil and 1 tsp of the garlic chile sauce. Toss and place in the refrigerator.
~Heat a heavy based skillet over medium high heat with 2 tbsp of canola or peanut oil. Shake off excess sauce from the pork and place in skillet and cook for about 2 minutes on each side.
~Place the slaw in a large serving platter and top with the pork. Sprinkle the remaining scallions and some sesame seeds on top. Serve with brown rice. ~~ Have a happy mouth!
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You only forgot THIS friend when you were giving out this recipe!!!!! Must not be in your thoughts much???? LOL
This recipe is the bomb!!! Absolutely DELISH!!! Thanks for sharing May…..next Saturday dinner….Mongolian Beef…..mmmmmmmmmm
Keep ‘em coming =)
Tina Rae…it took you, of all people, took longer to look at my blog!!! Lol