Teriyaki Pork Salad - cooking recipe

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)

Preparation

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