Cucumber And Mango Salad With Chili Spiced Pork Recipes

Steps:

• In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
• In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.

Steps:

• Mix all ingredients in a serving bowl.
• Freeze and serve.

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

Steps:

• For the pork: Preheat the grill to medium-high, about 375 degrees F, or preheat a large grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
• Lightly oil the tenderloin and sprinkle with salt and pepper. Grill, covered, until you get nice grill marks and a thermometer inserted into the thickest part registers 145 degrees F, flipping once, 14 to 16 minutes. Remove to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick pieces and transfer to a large plate or platter.
• While the pork grills, make the salad: Combine the cucumber with the apple, mango and mint in a large bowl. Combine the lime zest with the juice, jalapeno, garlic, brown sugar, fish sauce, tamari, vinegar and salt in a small bowl. Whisk together then pour over the salad (see Cook's Note). Add some of the peanuts, saving the rest for garnish.
• Top the pork with the salad, mounding it high in the middle of the platter. Sprinkle with the reserved peanuts and a few mint leaves.

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Steps:

• Soak beans together over night.
• Chop first onion, cube pork, chop garlic, and chop cilantro. Toss in bowl with salt and spices and put in slow cooker on low over night or on high all day. Fill to the top of pork with pineapple juice.
• Dice mangos, onions, peppers, and habanero. Heat large skillet on medium heat and slowly render bacon until bacon starts to turn brown. Add onions to the bacon fat and sweat on medium heat. Add diced peppers, habaneros, and ginger and cook until soft. Take off heat and set to side. Take the same pan and heat mangos and cilantro, add spices, salt and pepper, and deglaze with cider vinegar. Set aside with onions and peppers.
• When the pork is cooked enough to fall apart on its own, take out most of the pineapple juice and add the vegetable and mango mixture. Add just enough mango nectar to make mixture moist enough to be chili. Drain, rinse and add beans and cook for an hour in the slow cooker.

Steps:

• Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45-60 minutes.
• To serve, add cilantro to chow and toss well; season generously with pepper.
• Do Ahead
• Chow (without cilantro) can be made 3 hours ahead. Cover and chill.

Steps:

• Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
• Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Steps:

• Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.