1/4 cup lime juice
1/4 cup chicken broth
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon oregano, crushed
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 teaspoon liquid smoke
1/4 teaspoon hot pepper sauce
2 cloves garlic, crushed
1 large onion, sliced
1 large green bell pepper, cut in thin strips
1 pound boneless pork loin, cut into 2 × 1/2-inch strips
1 tablespoon lemon juice
Nappa cabbage leaves
OR
Romaine lettuce leaves
12 whole cherry tomatoes, halved
Servings: 4
1. In jar with tight-fitting lid, combine first 11 ingredients; shake well. Place pork strips in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 30 minutes or up to 2-3 hours in refrigerator, turning pork several times.
2. Remove pork from marinade, reserving 2 tablespoons marinade. Heat reserved marinade in a 12-inch skillet over medium-high heat. Add pork strips, onion, and green pepper; stir-fry 3-4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat.
3. Line four individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage-lined plates. Garnish with cherry tomato halves.
Preparation Time: 25 minutes
Serving Ideas: Place pork atop a bed of lettuce and enjoy this main course salad.
Cuisine: Mexican
1/4 cup chicken broth
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon oregano, crushed
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 teaspoon liquid smoke
1/4 teaspoon hot pepper sauce
2 cloves garlic, crushed
1 large onion, sliced
1 large green bell pepper, cut in thin strips
1 pound boneless pork loin, cut into 2 × 1/2-inch strips
1 tablespoon lemon juice
Nappa cabbage leaves
OR
Romaine lettuce leaves
12 whole cherry tomatoes, halved
Servings: 4
1. In jar with tight-fitting lid, combine first 11 ingredients; shake well. Place pork strips in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 30 minutes or up to 2-3 hours in refrigerator, turning pork several times.
2. Remove pork from marinade, reserving 2 tablespoons marinade. Heat reserved marinade in a 12-inch skillet over medium-high heat. Add pork strips, onion, and green pepper; stir-fry 3-4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat.
3. Line four individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage-lined plates. Garnish with cherry tomato halves.
Preparation Time: 25 minutes
Serving Ideas: Place pork atop a bed of lettuce and enjoy this main course salad.
Cuisine: Mexican
Last edited by a moderator:
