SESAME PORK SALAD
This salad is a nice, light way to prepare and enjoy pork—the thin strips cook pretty quickly and then go over fresh, crisp lettuce or cucumber noodles. I love Asian flavors with pork, and I’m always trying to come up with salad ideas that aren’t boring, so this one is always welcome in my meal planning rotation. SERVES 4
PREP TIME: 10 minutes, plus 20 minutes to marinate
COOK TIME: 10 minutes
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) sesame oil
1 tablespoon (15 ml) coconut aminos
½ tablespoon chili oil
½ tablespoon fish sauce
½ onion, diced
2 garlic cloves, minced
¼ to ½ teaspoon freshly ground black pepper
1 pound (454 g) pork cutlets, cut into strips
2 to 3 cups (720 ml) chopped romaine (or your favorite salad lettuce)
1 or 2 tablespoons (30 ml) sesame seeds, for garnish
- In a large bowl, stir to combine the honey, sesame oil, coconut aminos, chili oil, fish sauce, onion, garlic, and pepper. Add the pork, and marinate for at least 20 minutes.
- Heat a cast iron pan or skillet over high heat. Add the pork, and cook until seared on all sides, about 10 minutes.
- Put the chopped lettuce in a large serving bowl, and top it with the cooked pork. Garnish with the sesame seeds, and serve.
VARIATION 1 SESAME PORK SALAD WITH CUCUMBER NOODLES: Use a spiralizer to make cucumber noodles, and serve the pork over that instead of lettuce. If you don’t have a spiralizer or vegetable peeler, you can julienne a cucumber with a knife.
VARIATION 2 SESAME PORK WITH SHREDDED CABBAGE: For a slightly stronger taste and more of a crunch, serve the pork over shredded cabbage instead of lettuce or cucumber noodles.
PREP TIP: Make an extra serving of marinade, and use it as salad dressing; just make sure it doesn’t go near the raw pork. Discard all marinades that have touched raw meat, as potentially dangerous bacteria can easily be transferred.
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This sesame pork salad is a light, crunchy way to enjoy pork: thin strips of pork cutlets marinated in honey, sesame oil, coconut aminos, and chili oil, then seared hot and piled over fresh romaine. It comes together fast and never tastes like a boring diet salad.
Pro Tips
- Cut the pork cutlets into thin strips against the grain so they sear quickly and stay tender.
- Give the pork at least 20 minutes in the marinade, or let it sit overnight in the fridge for deeper flavor.
- Get the cast iron pan properly hot before adding the pork; a hard sear in about 10 minutes keeps the strips juicy rather than stewed.
- Mix a double batch of marinade and set the extra aside before it touches the raw pork, then use it as a salad dressing; any marinade that has touched raw meat must be discarded.
- Serve the pork over spiralized cucumber noodles or shredded cabbage instead of romaine when you want extra crunch.
Frequently Asked Questions
Can I marinate the pork overnight?
Yes, up to 24 hours. The honey, coconut aminos, and fish sauce only improve the meat overnight; just keep it covered in the fridge and sear it straight from cold.
What can I use instead of romaine?
Cucumber noodles and shredded cabbage both work beautifully. The cucumber is lighter and juicier, while the cabbage gives a stronger flavor and more crunch.
Is this sesame pork salad spicy?
It has a gentle background heat from the chili oil. Use the smaller amount of black pepper and go light on the chili oil if you're serving heat-sensitive eaters.
How should I store leftovers?
Keep the cooked pork and the lettuce in separate containers in the fridge for up to 3 days. Add the sesame seeds fresh so everything stays crisp.
Recipe Card
Ingredients
Method
- In a large bowl, stir to combine the honey, sesame oil, coconut aminos, chili oil, fish sauce, onion, garlic, and pepper.
- Add the pork, and marinate for at least 20 minutes.
- Heat a cast iron pan or skillet over high heat.
- Add the pork, and cook until seared on all sides, about 10 minutes.
- Put the chopped lettuce in a large serving bowl, and top it with the cooked pork.
- Garnish with the sesame seeds, and serve.
