Vietnamese Roasted
Pork Salad For the marinade
For the dressing
For the Salad 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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