Thai Pork Salad

Ingredients

• Pork shoulder, blade

  Fresh, boston (steaks), separable lean and fat, cooked, broiled

  3 steak, excluding refuse (yield from 1 ra or 507g

• Oyster sauce

  Ready-to-serve

  3 tbsp or 54g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Light mayonnaise

  Salad dressing, light

  3 tbsp or 45g

Directions

1. Mix the pork with the oyster and soy sauce in a mixing bowl, and marinade overnight if desired.
2. Fry the pork in a saucepan over a high heat, cooking in 2 portions if necessary - making sure not to overcrowd the pan.
3. Combine all ingredients in a salad bowl (or Tupperware container if storing for later).
4. This recipe can easily be doubled or halved by frying up the meat first and storing in the refrigerator or freezer until ready to eat.