Teriyaki Pork Salad

Ingredients

• 250 g pork fillets (trimmed of excess fat)
• 80 ml vinegar (1/3 cup)
• 80 ml orange juice (1/3 cup fresh)
• 2 tablespoons teriyaki sauce
• 2 teaspoons peanut oil
• 1 teaspoon sesame seed (toasted)
• 1 garlic clove (crushed or minced)
• 80 g salad leaves (Asian mix)
• 4 large radishes (trimmed, washed and thinly sliced)
• 1/4 red onion (thinly sliced)
• 300 g potatoes (small coliban or chat, steamed and quartered)

Directions

1. 1

   Place pork in a shallow glass or ceramic dish.

2. 2

   In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.

3. 3

   Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.

4. 4

   Preheat the barbecue char-grill on medium.

5. 5

   Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.

6. 6

   In a large bowl, toss the salad leaves, radishes, onion and potatoes.

7. 7

   Diagonally slice the pork across the grain.

8. 8

   Add the pork to the salad with the dressing and toss to coat.

9. 9

   TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.