Many thanks to CSA Member – Denise Alvarez for sharing this recipe this week. As you know we love to hear from you.
1 pound of pork loin, sliced into 1/2-inch pieces
3 garlic cloves, thinly sliced or pressed
2 tablespoons fish sauce (found in the Asian section of grocery stores)
1 teaspoon black pepper
5 cups grated cabbage
1 cup grated carrot
1 to 2 cups thinly sliced or chopped cucumber
2 green onions, chopped
Handful of mint and cilantro leaves, torn into pieces
Optional: jalapeno and radish, thinly sliced
1/4 cup mayonnaise
2 tablespoons unseasoned rice vinegar (fresh lime juice can be substituted)
Combine pork, garlic, fish sauce and black pepper in a sealed bag or container. Marinate while you prepare the rest of the ingredients, or longer if possible.
In a small bowl, whisk together mayo and vinegar. If you like a lot of dressing on your salad, double the amounts used. Set aside.
Combine all the vegetables and herbs in a large bowl.
Heat several tablespoons of olive oil or coconut oil in a large cast iron skillet over medium-high heat, add the pork, searing for 3-4 minutes on each side.
Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients.
Pour dressing on top. Toss well and serve.Share to Print