Pacific Rim Grilled Pork Salad
This uses fresh plums and is perfect for taking advantage of the fresh plum season.
Marinade
1/4 cup water
1/4 cup dry sherry
1/4 cup soy sauce
4 tsp. grated gingerroot
3 cloves garlic, minced
1.5 lb. boneless pork loin roast, cut into 1/2 inch slices
Mix the marinade together and remove 2 Tbsp. for the dressing. Put the meat
in a plastic bag, pour the rest of the marinade over and seal the bag, coating
the meat. Chill for 1 hour.
Dressing
(the reserved 2 Tbsp marinade)
1/4 cuo hoisin sauce
2 Tbsp. brown sugar
2 Tbsp. salad oil
2 Tbsp. rice wine vinegar or white wine vinegar
1 Tbsp. toasted sesame oil
In a saucepan stir together all of the dressing except the sesame seed oil. Heat to boiling. Stir in sesame oil. Remove from heat.
Drain meat, discarding marinade. Grill meat, uncovered, directly over medium-hot coals for 10 to 12 minutes or till just a little pink remains in the center, turning once. Remove from grill and thinly slice meat into bite-size strips.
Salad
(the pork cooked and sliced as above)
1 lb. torn fresh spinach
6 thin red onion slices, separated into rings
1 Tbsp. toasted sesame seeds
1 lb. plums, pitted and slices (3 cups)
(optional) fresh mushrooms such as enoki or straw
In a large salad bowl combine all of the salad ingredients except plums and optional mushrooms; pour hot dressing over the mixture, tossing gently to coat. Serve on salad plates, arranging plums around the edge and topping with mushrooms, if desired.
Makes 6 main-dish servings.
Note: this is an older Better Homes and Gardens recipe that impresses friends.