Pork Salad With Pickled Carrots And Radishes Food

QUICK PICKLED SLAW RECIPE

Steps:

• Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
• Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.

BO SSäM GRILLED PORK AND PICKLED SLAW IN LETTUCE CUPS

Steps:

• Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
• Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.
• Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
• The quick-pickled radishes and carrots can be made up to 3 days in advance.

RADISH, CARROT & CILANTRO SALAD

Steps:

• In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON

Steps:

• To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
• Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
• Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
• Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

PICKLED CARROT SALAD

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

PORK SALAD WITH PICKLED CARROTS AND RADISHES

Steps:

• In a bowl, combine carrots, radish, vinegar, sugar, and 1/4 teaspoon salt; set aside.
• In a large skillet, heat half the oil over medium high.
• Season pork with salt and pepper and cook in batches, until crisp, about 3 to 4 minutes; add, along with any juices, to carrot mixture.
• Add 2 tablespoons water to skillet and scrape any browned bits; add to carrot and pork mixture.
• To the salad, stir in bread cubes, cilantro, and jalapeno; season with salt and pepper.