RCI-ND.005.0112.001
Peking Pork Pasta Salad
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- boneless pork¾ lbcut into ¼" cubes
- 1 teaspoon
- oriental dressing (recipe below)1 unit
- corkscrew or other small shaped pasta6 ouncescooked and drained
- fresh spinach leaves1 poundwashed and drained
Method
1
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2
Add cubed pork to the hot skillet and cook, stirring occasionally, until the meat is cooked through and lightly browned.
8 minutes
3
Transfer the cooked pork to a plate and let cool to room temperature.
4
Cook the corkscrew pasta according to package directions, then drain and rinse with cold water until cooled.
5
Wash and thoroughly drain the fresh spinach leaves, removing any excess water by gently patting dry with paper towels.
6
Combine the cooled pork, cooked pasta, and fresh spinach leaves in a large mixing bowl.
7
Pour the oriental dressing over the salad and toss gently until all ingredients are evenly coated.
8
Divide the salad among serving bowls and serve immediately, or refrigerate until ready to serve.