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Sliced Pork Salad

by meg.k (follow)
Easy (2874)      Healthy (1888)      Lunch (1798)      Salad (362)      Summer (237)      Pork (120)     
This dish is my go-to for hot Summer's days where you're hungry but don't want anything hot or heavy. It's filling and flavorful whilst still being very healthy.

It's especially great for taking to work being filling but with no need for re-heating.

Preparation Time: 30 mins marinading,
Cooking Time: 20 mins cooking and assembally
Makes: 5-6 generous servings

800g Mid-loin pork chops
2 tbs Lemon juice
3 tbs Olive oil
1 tbs Garlic powder
1/2 tsp Ground cumin
1 tsp salt

4 large Eggs
4 large Potatoes
1 Red capsicum
1/4 of a Wombok or Iceberg lettuce
1 Carrots
1 cup Tasty cheddar cheese
330ml Fat-free french salad dressing

When choosing your pork, make sure that it had a thick edge of fat. Don't worry, the fat will be trimmed off later but it helps to keep the pork juicy while cooking.

In a large Tupperware container, combine the marinade ingredients and mix well into a grainy paste.

Thoroughly coat the pork chops in the spice paste and leave to marinade at room temperature for at least 30 mins, the longer the better.

Whilst the meat is marinading, we can prepare the potatoes and eggs.

Dice the potatoes into large bite-sized chunks and boiling salted water until tender. Refresh under cold water to stop them cooking further and set aside.

Gently boil eggs for 12-15 minutes until hardboiled. Dip into cold water to aid peeling.

Once you are ready to cook the pork, heat a thick-bottomed pan on medium and add the chops, making sure not to crowd them. When meat is over-crowded in a frying pan, the steam is unable to escape and instead of crisply frying the meat will broil, ending up tough and chewy.

The pan will spit but don't cover with a lid, rather use a spatter screen, like this one. The screen allows steam to escape while keeping the spiting oil contained.

The meat is ready when the inside is firm and a pale pink, like so;

Remove the chops from the pan and transfer them to a covered plate to rest.

Dice the capsicum, cheese and eggs and finely slice the carrots and wombok and combine them. You're going to need a very big bowl, or two large bowls to fit the salad while you mix everything together.

Trim away the fat and bones from your pork and slice it as finely as you can. If you find some areas are still too pink, like the meat next to the bone, return them to the pan and quickly sear them.

If you're using one big bowl, make sure that everything fits in with room for mixing. I generally divide the ingredients evenly between two bowls and mix them individually.

Mix all ingredients, including the dressing. Dont hold back on the dressing, it's oil-free and will soak into the potato and cheese. In fact, if you can, leave the salad to soak for 10 minutes or so before serving.

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