Warm Fajita Pork Salad Prep: 15 min, Marinate: 30 min, Cook: 5 min. 1/4 cup lime juice 1/4 cup chicken stock 1/4 cup lite soy sauce 1 tsp. sugar 3/4 tsp. ground cumin 1/2 tsp. oregano, crushed 1/4 tsp. ground ginger 1 Tbs. vegetable oil 1 tsp. liquid smoke 2 cloves garlic, crushed 1/4 tsp. hot pepper sauce 1 lb. boneless lean pork loin, cut into 2x1/2 inch strips 1 large onion, sliced 1 large green bell pepper, seeded and cut into thin strips 1 Tbs. lemon juice 1 lb. Napa cabbage or Romaine lettuce 12 cherry tomatoes, halved Combine first 11 ingredients in a jar with a tight-fitting lid. Shake well. Place pork strips in a plastic bag or nonmetal baking dish. Pour marinade mixture over, turning to coat. Seal bag or cover dish and marinate at least 30 minutes, or up to 3 hours in refrigerator, turning pork several times.
Remove pork from marinade, reserving 2 Tbs. marinade. Heat reserved marinade in a heavy nonstick skillet over medium-high heat. Add pork strips, onion and green pepper. Stir-fry 3-5 minutes, or until pork is tender. Drizzle lemon juice over pork and vegetables. Remove from heat. Line individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage. Garnish with cherry tomato halves
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