Warm Fajita Pork Salad
1/4 cup lime juice
1/4 cup chicken stock
1/4 cup lite soy sauce
1 tsp. sugar
3/4 tsp. ground cumin
1/2 tsp. oregano, crushed
1/4 tsp. ground ginger
1 Tbs. vegetable oil
1 tsp. liquid smoke
2 cloves garlic, crushed
1/4 tsp. hot pepper sauce
1 lb. boneless lean pork loin, cut into 2x1/2 inch strips
1 large onion, sliced
1 large green bell pepper, seeded and cut into thin strips
1 Tbs. lemon juice
1 lb. Napa cabbage or Romaine lettuce
12 cherry tomatoes, halved Combine first 11 ingredients in a
jar with a tight-fitting lid. Shake well. Place pork strips in a plastic bag or
nonmetal baking dish. Pour marinade mixture over, turning to coat. Seal bag or
cover dish and marinate at least 30 minutes, or up to 3 hours in refrigerator,
turning pork several times.
Remove pork from marinade, reserving 2 Tbs. marinade. Heat reserved marinade in
a heavy nonstick skillet over medium-high heat. Add pork strips, onion and green
pepper. Stir-fry 3-5 minutes, or until pork is tender. Drizzle lemon juice over
pork and vegetables. Remove from heat. Line individual salad plates with cabbage
leaves. Spoon hot pork-vegetable mixture over cabbage. Garnish with cherry
tomato halves. |