Crisp, tangy and just a little spicy, this Asian-style pork and cucumber salad is a refreshing change from heavy weeknight dinners. Cool marinated cucumbers meet sizzling seared pork, sweet chili and a soy-garlic dressing for a bright, balanced plate. If you love bold meat dishes, try our Homemade Georgian Khinkali Dumplings and our Juicy Chicken Cutlets with Butter.
Ingredients
- 400-500 g (3 cups) cucumbers, sliced
- 400 g (14 oz) pork, sliced
- 3 tbsp soy sauce
- 2 tbsp wine vinegar
- 2 garlic cloves, minced
- 1/2 tsp coriander
- 2 tbsp olive oil (+ more for frying)
- 1 tbsp sweet chili sauce
- 1 onion, sliced
- 1-2 bell peppers, julienned
- Ground black pepper and salt
Instructions
- Marinate the cucumbers with soy sauce, wine vinegar, garlic, coriander, and olive oil for 20-30 minutes.
- Sear the pork over high heat 5 minutes. Add the onion, salt, and pepper; fry 7-8 more minutes. Add the peppers and cook 5 minutes over moderate heat.
- Toss the meat with the cucumbers, add the chili sauce, and marinate 30 minutes before serving.
Tips
- Slice the pork thinly and sear it in a very hot pan so it browns instead of steaming.
- Taste the marinade before adding the chili sauce, then adjust the heat and salt to your liking.
- Chill the finished salad briefly for the crispest cucumbers; for pork cooking guidance, see USDA.
Nutrition: per 100 g: 120 kcal, protein 10 g, fat 7.1 g, carbs 4.1 g.