Boiled Pork Salad
In order to enjoy the tender texture of the meat, it is important to turn down the heat when you cook the pork. Also, remember to spread the meat to cool, instead of soaking in cold water. Dish up with plenty of sauce mixed with tomatoes.
PREPARATION
- Cut cabbage into wedges. Trim off the tips of green beans. Boil the cabbage and the green beans for 2 minutes, respectively. Once cooled to room temperature, refrigerate.
- Boil water in a pot. Turn off the heat, and cook pork. Separate each slice using chopsticks. When the color of the pork changes, place them on a strainer. Unfold each slice to drain. Once cooled, refrigerate.
- Cut tomatoes in A into small chunks. Finely chop “myoga” (Japanese ginger). Combine the tomatoes, myoga, "REGULAR SOY SAUCE", and the remaining ingredients in A. Dish up STEP1 and STEP2, and dress with A.
| Servings | 4 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 258 Calories |
| Sodium (1 serving) | 2.0 g |
Ingredients
250g Pork (paper-sliced)
250g Cabbage
100g Green beans
Ａ
2 pcs Tomatoes
3 buds "Myoga" (Japanese ginger)
3 tablespoons REGULAR SOY SAUCE
3 tablespoons Olive oil
PREPARATION
- Cut cabbage into wedges. Trim off the tips of green beans. Boil the cabbage and the green beans for 2 minutes, respectively. Once cooled to room temperature, refrigerate.
- Boil water in a pot. Turn off the heat, and cook pork. Separate each slice using chopsticks. When the color of the pork changes, place them on a strainer. Unfold each slice to drain. Once cooled, refrigerate.
- Cut tomatoes in A into small chunks. Finely chop “myoga” (Japanese ginger). Combine the tomatoes, myoga, "REGULAR SOY SAUCE", and the remaining ingredients in A. Dish up STEP1 and STEP2, and dress with A.
