Filipino Pork Barbecue Bowl

Servings: 8
Prep Time: 20 minutes


2 lb. pork tenderloins (thinly sliced)

1/4 cup soy sauce

1/4 cup apple cider vinegar

1/2 cup ginger ale

1/2 cup brown sugar (packed)

4 cloves garlic (minced)

2 Tbsp. worcestershire sauce

1 Tbsp. Tabasco

2 Tbsp. canola oil

ground pepper (to taste)

1/4 cup rice wine vinegar (OR white balsamic vinegar)

1/4 cup soy sauce

1/4 cup extra-virgin olive oil

2 Tbsp. sesame oil

1 lemon

kosher salt (to taste)

ground pepper (to taste)

10 oz. mixed greens (such as watercress, arugula, baby spinach, frisee, sliced red cabbage)

1/2 cup mixed onion (thinly sliced)

1. 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.

2. 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 or in a grill pan to prevent the meat from falling through the grates. Grill the pork, turning and basting occasionally, about 5 minutes per side. Let rest for 3 minutes.

3. Alternatively, the pork can be cooked in batches under the broiler in the oven, about 5 minutes per side.

4. Make the dressing: Whisk together the vinegar, soy sauce, olive oil, sesame oil and lemon in a small bowl. Season with salt and pepper.

5. Serve the slices of pork barbecue over a bowl of mixed greens and top with the green papaya relish (if using) and a drizzle of dressing.

Courtesy of the National Pork Board, Des Moines, Iowa.