Chinese Black Pepper Pork and Spinach Salad

Chinese Black Pepper Pork and Spinach Salad Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
This Asian-inspired salad would also be good made with chicken or shrimp instead of pork. If it's summer, feel free to add a few plump cherry tomatoes to the salad.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 428
Caloriesfromfat 42 %
Protein 43 g
Fat 20 g
Satfat 4 g
Carbohydrate 20 g
Fiber 3.6 g
Sodium 790 mg
Cholesterol 112 mg

Ingredients

1/3 cup oyster sauce*
1/4 cup vegetable oil
1 tablespoon pepper
2 medium garlic cloves, minced
1 1/2 pounds boned pork loin chops (about 4)
1 large red onion, cut into thick slices
1/3 cup unseasoned rice vinegar
2 tablespoons sugar
8 ounces (2 qts.) baby spinach leaves
8 ounces (1 qt.) bean sprouts
1 cup sliced Japanese or English cucumber

Preparation

1. Heat a grill to high (450° to 550°). Mix oyster sauce, oil, pepper, and garlic in a large bowl. Brush 3 tbsp. oyster sauce mixture over pork and 2 tbsp. over onion. Set remaining sauce mixture aside.

2. Oil cooking grate with a wad of paper towels, using tongs. Grill onion and pork, turning once, until grill marks appear, 6 to 8 minutes total for onion and 8 to 10 minutes total for pork. Let rest about 5 minutes.

3. Meanwhile, stir vinegar and sugar into remaining oyster sauce mixture. Add spinach, sprouts, and cucumber, tossing to coat.

4. Divide salad among plates. Thinly slice pork across the grain and arrange over salads. Separate onion slices into rings and lay on pork slices. Drizzle pork with any remaining juices and dressing.

*Find in the Asian foods aisle.

Note:

Linda Lau Anusasananan,

December 2012
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