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Marinated pork on Asian salad
This recipe combines teriyaki-marinated pork loin strips with a crispy Asian salad of lettuce hearts, grated carrot, and pak choi. The soy and ginger vinaigrette with a touch of honey provides a sweet and tangy balance, while toasted cashews add extra crunch. Easy and quick to prepare in 20 minutes.
- Servings: 2
- Prep: 5 min
- Cook: 15 min
Ingredients
- 250 grams pork loin
- 110 grams pak choi
- 2 units lettuce heart
- 1 unit carrot
- 10 grams cashew
- 0.5 unit ginger
- 15 g honey
- 20 ml soy sauce
- 75 g teriyaki sauce
Instructions
- Cut the loin into strips 1-2 cm wide and place in a bowl. Add the teriyaki sauce, season with salt and pepper, and set aside. Grate half of the ginger and, in another bowl, mix the ginger, honey, soy sauce, and a drizzle of oil, season with salt and pepper, and set aside.
- Heat a pan over medium heat without oil. Toast the cashews for 1-2 minutes, stirring occasionally, until golden. Remove and set aside. Peel and grate the carrot. Cut the lettuce hearts in half lengthwise and then into 1 cm strips. In a salad bowl, combine the lettuce and grated carrot.
- Heat a drizzle of oil in the pan over medium-high heat. Cook the marinated pork for 2 minutes, remove and set aside. Cut the pak choi into 2 cm pieces. Reheat a drizzle of oil, add the pak choi, season with salt and pepper, and cook for 3-4 minutes until golden. Add the pork, mix, taste, and adjust salt and pepper.
- In the salad bowl with the lettuce and carrot, add the honey-soy vinaigrette and mix well. Serve the salad on plates, top with the pork and pak choi. Chop the cashews and sprinkle them on top.
Nutrition (per serving)
- Calories: 302 kcal
- Protein: 32 g
- Carbohydrates: 21 g
- Fat: 14 g
- Fiber: 2 g