Japanese pork with onion dressing

Japanese pork with onion dressing

By
From
Cook for Your Life
Serves
2
Photographer
Gorta Yuuki (studio) and William Meppem (location)

I’m not always a fan of Japanese salad dressings, but this onion one I absolutely love. What’s great about it is that you blend the onion in a food processor and strain it, using the juice to marinate the pork, and the solids as the base for the salad dressing. It’s really thick and tastes fantastic.

Ingredients

Quantity Ingredient
4 medium onions, roughly chopped
500g pork fillet
sea salt
freshly ground black pepper
2 tablespoons soy sauce
2 tablespoons rice-wine vinegar
3 tablespoons grapeseed oil
2 tablespoons sesame oil
pinch ground mustard
pinch sugar
200g mixed salad leaves
1 fennel bulb, finely sliced

Method

  1. Put the onion in a food processor and blend until smooth. Press through a fine strainer into a bowl, giving onion juice. Reserve the solids in a separate bowl.
  2. Season the pork with salt and pepper and place in a shallow dish. Pour over the onion juice and coat well. Put the dish of pork and the bowl of onion solids in the refrigerator overnight.
  3. Mix the soy sauce, vinegar, 2 tablespoons of the grapeseed oil, the sesame oil, mustard, sugar and 1 teaspoon of salt into the onion solids. This will be the dressing for the salad.
  4. Heat the remaining grapeseed oil in a large frying pan over medium heat and cook the marinated pork fillet for 7 minutes on each side. Leave to rest for 10 minutes.
  5. Combine the salad leaves, fennel and salad dressing in a bowl and toss well.
  6. Slice the pork thickly and serve with the salad.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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