-
1
For Crispy Pork Slices: Prepare 1 dy in advance by first dividing the chop into its 2 butter-flied pieces & pounding each w/a meat mallet or the flat of a meat cleaver.
-
2
Slice the halved chops across the short side of the pounded pieces in 1/2 in strips.
-
3
Put the slices in a bowl w/the soy sauce, mix well w/your hand to get good coverage of the meat surfaces & refrigerate for 1/2 hour.
-
4
Spread pork slices on work surface or cutting board & pat dry w/paper towels.
-
5
Place cornstarch & ground ginger in a plastic bag, add pork slices & shake well.
-
6
In a non-stick skillet over mod-high heat, fry all pork slices in oil till well-browned & crisp, then refrigerate for use the next dy.
-
7
For Salad Dressing: Prepare 1 dy in advance by combining all ingredients (except mayo) in a pint-sized jar.
-
8
Shake well & refrigerate overnite for flavours to blend.
-
9
To Assemble Salads: First decide if you want the crispy pork slices hot on your salads.
-
10
If you do, quickly reheat them in hot oil.
-
11
Then assemble the salads by placing approx 1 cup of salad greens (or lettuce) on ea of 4 dinner plates.
-
12
Top w/equal amounts of the tomatoes, carrot strips, sliced apple wedges, snow peas, mushrooms (if using) & crisped pork slices.
-
13
Shake dressing well, taste & consider your options.
-
14
Adjust for taste pref by adding more olive oil, maple syrup, chili sauce or Dijon mustard (but do not add more onion or raisins).
-
15
If your family prefers a lightly creamed dressing, add 2 oz mayo (more or less, your choice).
-
16
Shake well again if you added anything.
-
17
The dressing will have an almost chutney-like texture & flavour.
-
18
Top salads w/dressing in desired amt or serve separately to be individually added per pers pref.
