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Filipino Style Pork Barbecue Bowl image
Filipino Style Pork Barbecue Bowl

Source: The National Pork Board

Where to Buy
PREP TIME

15 mins

COOK TIME

5 mins

SERVING SIZE

8

Filipino Style Pork Barbecue Bowl image

What You’ll Need

2 pounds PrairieFresh® pork Tenderloins, thinly sliced1/4 cup soy sauce1/4 cup apple cider vinegar1/2 cup ginger ale1/2 cup brown sugar, packed4 cloves garlic, minced2 tablespoons Worcestershire sauce1 tablespoon Tabasco2 tablespoons canola oilground pepper, to taste
Dressing1/4 cup plus 2 tablespoons rice wine vinegar, or white balsamic vinegar1/4 cup soy sauce1/4 cup extra virgin olive oil2 tablespoons sesame oiljuice of 1 lemon
kosher salt, to tasteground pepper, to taste
For Serving10 oz mixed greens, such as watercress, arugula, baby spinach, frisee, sliced red cabbage1/2 cup red onion, thinly sliceddressing1 1/2 cups achara*, optional

Directions

Make the marinade: Whisk together the soy sauce, vinegar, ginger ale (if using), brown sugar, garlic, Worcestershire sauce, Tabasco, canola oil and ground pepper in a bowl. Reserve 1/4 cup of marinade and store in a sealed glass container in the refrigerator for basting. In a large glass or non-reactive bowl or resealable plastic bag, combine the marinade with the pork tenderloin strips, and let it marinate in the refrigerator overnight.
Preheat the grill (or a grill pan if preparing indoors) to medium-high heat. Remove the pork from the marinade, discard marinade. If you wish, you can skewer the pork onto bamboo skewers that have been soaked in water. Otherwise, you can grill the meat directly on the grates. Grill the pork, turning the basting occasionally, about 5 minutes per side. Let rest for 3 minutes.
Alternatively, the pork can be cooked in batches under the broiler in the oven, about 5 minutes per side.
Make the dressing: Whisk together the vinegar, soy sauce, olive oil, sesame oil and lemon in a small bowl. Season with salt and pepper.
8 servings
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