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Gallery Ginger-Pork Salad Credit: Lennart Weibull Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons rice vinegar 5 tablespoons vegetable oil 4 cups finely shredded red cabbage (from 1/2 head) Kosher salt and freshly ground pepper 4 boneless pork chops (1/2 inch thick; 1 pound total), patted dry 4 cups broccoli florets (12 ounces) 4 scallions, thinly sliced, whites and greens separated 2 tablespoons minced fresh ginger (from a 2-inch piece) 2 mini cucumbers, halved lengthwise and thinly sliced (3/4 cup) 1 cup cooked brown rice
Gallery Ginger-Pork Salad Credit: Lennart Weibull
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Ginger-Pork Salad Credit: Lennart Weibull
Ginger-Pork Salad
Credit: Lennart Weibull
Ginger-Pork Salad
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons rice vinegar 5 tablespoons vegetable oil 4 cups finely shredded red cabbage (from 1/2 head) Kosher salt and freshly ground pepper 4 boneless pork chops (1/2 inch thick; 1 pound total), patted dry 4 cups broccoli florets (12 ounces) 4 scallions, thinly sliced, whites and greens separated 2 tablespoons minced fresh ginger (from a 2-inch piece) 2 mini cucumbers, halved lengthwise and thinly sliced (3/4 cup) 1 cup cooked brown rice
Directions
In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add cabbage; toss to coat. Season generously with salt. Season pork with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli; season with salt and pepper. Saute 2 minutes. Add 1/4 cup water; cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger; cook, stirring, 30 seconds. Transfer to bowl with cabbage.
Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook, flipping once, until a thermometer inserted in thickest parts registers 140 degrees, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and rice with cabbage mixture; season with salt and pepper. Divide among plates; serve with pork and top with scallion greens.
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All Reviews for Ginger-Pork Salad
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All Reviews for Ginger-Pork Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
