Warm salad with Asian style pork

Cooking

Step 1

Pat the pork escalopes dry with paper towels, season with salt and pepper, pour over the teriyaki sauce, rub it into the meat and let sit while everything else cooks.

Step 2

For dressing, peel the ginger and grate it on a fine grater, mix with the rest of the ingredients.

Step 3

Cut the cucumbers lengthwise into quarters, then slightly across slightly obliquely into 2 cm long pieces. Chop the cilantro stalks fairly finely, and leave the leaves whole. Mix spinach, cilantro and cucumbers.

Step 4

Preheat the grill or light the coals in the brazier - they should burn well and be covered with gray ash. Heat the grate, grease. Shake the meat off the marinade, grill or charcoal, turning every 2 minutes, until the internal temperature reaches 65 ° C (determine with an electronic thermometer). Lubricate the meat on both sides with dressing and let it “rest” for 5-7 minutes.

Step 5

Cut the meat into thin strips. Drizzle spinach with cilantro and cucumbers with dressing, toss, and arrange on plates. Lay the meat on top, pour over the rest of the dressing, serve immediately.