Teriyaki Pork Salad Recipe

Name: Teriyaki Pork Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 seeds (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)

Servings: persons

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 seeds (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)

1
Place pork in a shallow glass or ceramic dish.
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
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
Preheat the barbecue char-grill on medium.
5
Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
6
In a large bowl, toss the salad leaves, radishes, onion and potatoes.
7
Diagonally slice the pork across the grain.
8
Add the pork to the salad with the dressing and toss to coat.
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.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Teriyaki Pork Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Teriyaki Pork Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions