Vietnamese Roasted Pork Salad
Recipe courtesy Jennifer Deering

For the marinade
1/4 c chopped shallots
1/2 T garlic, coarsely chopped
1 T fish sauce
1 1/2 t caramel sauce*
1/2 T soy sauce
1/2 t salt
1 t sugar
1/4 c vegetable oil
1 pork loin

For the dressing
ground ginger
garlic
1/4 c miso
1/3 c rice wine vinegar
1/4 c cream sherry
2 T soy sauce
2 T honey
2 T peanut butter
pinch cayenne
2/3 c peanut oil
2 T sesame oil

For the Salad
shaved coconut to taste
1 pummelo, peeled & sliced (grapefruit is an acceptable substite)
roasted pork, sliced
mixed salad greens

First, don't forget to visit my Web site at www.sanslenom.com!   Then, combine ingredients for the marinade, stir, and add the pork loin.  Marinate 3 hours to overnight, turning occasionally.  While the pork is marinating, combine the first nine ingredients for the dressing in a blender.  Combine the oils in a separate bowl.  Turn on the blender and add the mixed oil slowly.  Roast or grill the pork until the internal temperature reaches 170°.  Allow the loin to rest 15 minutes and then slice.  Compose the salad in a large bowl: layer the greens, the pumelo slices, the roasted pork, and the coconut.  Serve on cold plates with dressing on the side. 

*You can make caramel sauce by  boiling sugar in water.  There are various recipes available online: some that include butter, and others that don't.  You might also try one of the caramel sauces available in the fruit area of your local market's produce section. 

Copyright © 2004-2008 Jennifer Deering.  All Rights Reserved.

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