Best 4 Crunchy Chinese Pork Salad Recipes

Tantalize your taste buds with our exquisite Crunchy Chinese Pork Salad, an explosion of flavors and textures that will leave you craving for more. Succulent pork tenderloin, marinated in a symphony of savory spices, is grilled to perfection, achieving a crisp outer layer while maintaining a tender and juicy interior. Combined with a medley of crisp vegetables, aromatic herbs, and a tangy dressing, this salad offers a delightful balance of flavors and textures. For vegetarians, we have a delectable Tofu and Vegetable Salad, featuring pan-fried tofu and an array of colorful vegetables, tossed in a zesty dressing. If you prefer a lighter option, our Chinese Cabbage Salad is a refreshing choice, with its crunchy cabbage, carrots, and a simple yet flavorful dressing. These recipes are culinary journeys that will transport you to the vibrant streets of China, offering a taste of authentic Chinese cuisine in the comfort of your own home.

Let's cook with our recipes!

CRUNCHY CHINESE PORK SALAD

Crunchy Chinese Pork Salad image

Intriguing flavors and textures make this main-dish salad an instant family favorite. Most of the ingredients are pantry staples. Make pork roast the night before and plan for this "planned over" supper, or purchase deli pork roast. Pair with fresh breadsticks hot from the oven. Recipe provided courtesy of Pork: The Other White Meat.

Provided by Mike 2

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb roast pork, cubed
4 slices bacon, diced
6 cups torn iceberg lettuce
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup sliced green onion
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon dry mustard
1 (3 ounce) can chow mein noodles

Steps:

In a large skillet, cook bacon just until crisp; drain and set aside.
In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions.
For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard.
Add dressing and chow mein noodles to salad; tossing lightly to coat.

Nutrition Facts : Calories 471.1, Fat 27.1, SaturatedFat 7.8, Cholesterol 65.6, Sodium 1130.9, Carbohydrate 33.5, Fiber 3.8, Sugar 13, Protein 24.9

CRUNCHY CHINESE SALAD

Crunchy Chinese Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

Steps:

First mix cabbage and onions in a large bowl, set aside.
Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
Toss together all salad ingredients and add dressing, just before serving.

SOUTHEAST ASIAN PORK SALAD

Southeast Asian Pork Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lime
1 tablespoon peanut oil
Kosher salt
1 10-ounce bag mixed vegetable slaw or salad blend (such as kale, cabbage and kohlrabi)
2 Persian cucumbers, thinly sliced
1 shallot, thinly sliced
1 tablespoon grated peeled fresh ginger
1 pound ground pork
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce
1 cup packed fresh cilantro and/or mint
1/4 cup chopped roasted salted peanuts

Steps:

Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.

ASIAN PORK SALAD

Asian Pork Salad image

Make and share this Asian Pork Salad recipe from Food.com.

Provided by Brenda.

Categories One Dish Meal

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 27

Ingredients

2 pork tenderloin, trimmed (about 2 pounds)
vegetable oil, for oiling grill
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons sherry wine
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts,thinly sliced,plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chilies or 1 teaspoon crushed red pepper flakes
1 orange, zest of
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallion, white and light green parts only,thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrot
2 red bell peppers, seeds and ribs removed,julienned
1/4 cup roasted peanuts, roughly chopped

Steps:

Marinade: Mix all ingredients together in a nonreactive bowl.
Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
Store, refrigerated, in an airtight container, for up to 3 days.
Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
Preheat grill to high.
Allow pork to return to room temperature before cooking, about 30 minutes.
Remove pork from marinade, reserving 1/2 cup.
Oil grill.
Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
Remove from grill, and allow meat to rest for 10 minutes before slicing.
In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
Add ginger dressing, and toss to combine.
Slice pork crosswise 1/4-inch-thick.
Arrange pork and salad on a platter.
Garnish with roasted peanuts.

Tips:

To save time, use pre-shredded coleslaw mix for the salad base.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
Feel free to adjust the amount of chili oil and sesame oil to suit your taste preferences.
For a vegetarian version of the salad, omit the pork and add extra tofu or tempeh.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Crunchy Chinese Pork Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover pork. The combination of textures and flavors in this salad is sure to please everyone at your table. So next time you are looking for a healthy and flavorful salad, give this one a try. You won't be disappointed!