Thai Pork Salad w/ Frisee and Bean Sprouts

salad bitesalad

Serving Size: 1


  • 1 piece (4-6 oz) center-cut pork chop/loin
  • 1/8-1/4 cup soy sauce, for marinating
  • 4-5 pieces frisee (a bitter green – as opposed to a sweeter green lettuce that we often use in the US – commonly used in central Italy!), washed and hand torn
  • 1.5 oz bean sprouts, chopped
  • 1 stalk green onion, chopped
  • 1 tablespoon for marinating, plus 2 tablespoons for serving of Thai Lemon & Garlic Basil Vinaigrette (I used this one by Farmed Here)
  • sriracha


  1. Heat broiler.
  2. Marinate pork in soy sauce and thai vinaigrette for a minimum of 20 minutes.
  3. Lay frisee on paper towel to dry and then plate
  4. Put bean sprouts on top of frisee
  5. Broil pork in oven-safe dish for 15 minutes
  6. Remove pork and let sit for 5 minutes, then cut into bite-size pieces
  7. Put pork on top of bean sprouts and frisee, then pour remaining thai dressing on top
  8. Add chopped green onion and desired amount of sriracha

Recipe adapted from here.



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