Sweet Soy Pork with Sugar Snap Pea and Asparagus Salad
Prep:  20 minutes
Cook:  10 minutes
Serves:  4
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
Japanese
1099
Recipe by: Kikkoman
Enjoy pork chops or pork cutlets with Sweet Soy sauce. Substitute snow peas for sugar snap peas if desired in the Pea and Asparagus side salad.
Credit: Richard Whitbread
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Sweet Soy Pork with Sugar Snap Pea and Asparagus Salad
Ingredients:
Sugar Snap Pea and Asparagus Salad
Sweet Soy Pork
Method:
Sugar Snap Pea and Asparagus Salad
  1. In a saucepan of simmering water cook sugar snap peas and asparagus for 1-2 minutes or until bright green and just tender but still crisp. Refresh under cold running water to stop cooking and to retain colour. Drain well
  2. Place sugar snaps, asparagus, cucumber and coriander in a bowl. Set aside
Sweet Soy Pork
  1. Heat a non-stick fry pan over medium heat. Spray with olive oil. Add the pork chops and cook for 4-5 minutes each side for medium (depending on the thickness) or until done to your liking
  2. Just before removing the pork, add the Sweet Soy Sauce and turn chops to coat on both sides. Transfer to a plate and cover loosely with foil
  3. In a small jug, whisk together the vegetable oil, lime and orange juices, rice vinegar and the Sweet Soy Sauce
  4. Divide the salad mixture equally among 4 plates. Place pork chop on top, then drizzle over the dressing
Tips & Hints:
  • Substitute snow peas for sugar snap peas if desired, Substitute Kikkoman Naturally Brewed Soy Sauce
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