In a dry pan, reheat the slices of pork. When hot and a bit blackened on each side, turn off. Slice thinly on the diagonal.

Dressing: Mix together the fish sauce, lime and orange juice, chile, ginger, and sesame oil together in a bowl.

Toss the sliced pork into a bowl with the greens. Stir dressing and add to salad. Mix well.

NOTES : Risa's notes:
This recipe is an adaptation of the Gingery-Hot Duck Salad in Nigella Bites by Nigella Lawson, p. 229. She uses a duck breast, and grills it or fries it, fat side down, and cooks it until juicy and then slices it on the diagonal and continues with the recipe.

It is a delicious, clean-tasting salad. Not too sour.

From: RisaG
Risa's Food Service
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Fri, 15 Feb 2002