Warm Thai Pork Salad with Asian Dressing
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
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
4 1⁄2 lb. boneless pork loin
2 cups mushroom soy sauce
Salt and pepper to taste
- Mix all ingredients for dressing.
- Place salad greens, celery, onions and carrots on salad plates, then toss with dressing.
- Dip pork strips in soy sauce and season with salt and pepper. Sear until medium rare and place on salads.
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.