Savory Pork Salad Food

SAVORY PORK SALAD

Steps:

• In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

STUFFED SAVORY PORK CHOPS

Steps:

• Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
• Make a stuffing by adding the remaining ingredients in a bowl and mixing.
• Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
• Stuff the pork chop with all the stuffing.
• You can keep mounding it inside the pocket so that the the meat actually forms a mound.
• Thread a long piece of button thread or cooking cord through the large needle.
• Stick the needle through one side of the meat then through the other side and knot the thread.
• Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
• In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
• Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
• Serve with a nice green salad and a hot vegetable.

SAVORY SUMMER PASTA SALAD

Steps:

• Cook penne pasta. Rinse, drain, and cool in fridge until needed.
• In a small food processor (4 cup) put garlic, and salt, mix into a paste.
• Add lemon juice, vinegar, cumin, pepper, sugar, curry, and turmeric.
• Continue mixing with a pulse until thoroughly blended.
• Gradually pour in olive oil while con't mixing.
• When all olive oil added, open processor and pack in all the fresh parsley, cilantro, and basil.
• Pulse blend until they are chopped and incorporated into the sauce.
• Add the sauce to the cooled pasta.
• Mix in the kalmata olives, pine nuts, currants, and red onion.
• Refridgerate until ready to eat.

SAVORY CUCUMBER SALAD

Steps:

• Spread a paper towel over a large platter. Arrange cucumber slices in a single layer atop the paper towel. Sprinkle 1/8 teaspoon salt over the cucumber slices; refrigerate at least 2 hours and up to 6 hours.
• Mix sour cream, green onions, white sugar, apple cider vinegar, garlic, dill, paprika, 1/8 teaspoon salt, and black pepper together in a bowl; refrigerate at least 1 hour and up to 4 hours.
• Pour sour cream sauce over the cucumbers and stir gently to coat.