Crunchy Chinese Pork Salad
Elevate your salad game with this vibrant and flavorful Crunchy Chinese Pork Salad! Tender slices of oven-roasted pork tenderloin are marinated in a savory blend of soy sauce, hoisin, honey, and ginger for a rich, umami-packed bite. Paired with a colorful medley of shredded cabbages, crisp carrots, red bell pepper, and a refreshing rice vinegar dressing, this salad is a masterpiece of contrasting textures and bold flavors. Topped with crunchy chow mein noodles for an irresistible crunch, this quick and easy dish is perfect for weeknight dinners or light lunches. Ready in under an hour, this Asian-inspired salad brings a delightful balance of sweetness, tanginess, and savory notes to your table.
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Recipe Information
Ingredients
- 500 g pork tenderloin
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 200 g green cabbage, shredded
- 200 g red cabbage, shredded
- 2 medium carrots, julienned
- 1 large red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 0.5 cup cilantro leaves, chopped
- 1 cup crunchy chow mein noodles
- 3 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1 tsp sugar
- 0.25 tsp black pepper
Instructions
Preheat your oven to 200°C (400°F).
In a small bowl, whisk together 2 tablespoons of soy sauce, hoisin sauce, honey, sesame oil, grated ginger, and minced garlic to create the marinade.
Place the pork tenderloin in a resealable bag or shallow dish and pour the marinade over it. Ensure the pork is well-coated. Marinate at room temperature for 15 minutes or refrigerate for up to 1 hour for deeper flavor.
Heat a skillet over medium-high heat and sear the marinated pork for 2-3 minutes on each side until browned.
Transfer the seared pork to a baking sheet and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 63°C (145°F). Let it rest for 5 minutes before slicing thinly.
While the pork cooks, prepare the salad. In a large mixing bowl, combine shredded green cabbage, red cabbage, julienned carrots, red bell pepper slices, green onions, and chopped cilantro.
In a separate small bowl, whisk together rice vinegar, vegetable oil, remaining soy sauce, sugar, and black pepper to make the dressing.
Pour the dressing over the salad and toss until everything is evenly coated.
Plate the salad and top with the sliced pork tenderloin.
Sprinkle the crunchy chow mein noodles on top for added texture and serve immediately.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 19.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
