Szechuan Grilled Pork and Bean Sprout Salad

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2 lbs pork tenderloin, thinly sliced
3 tbsp Szechuan peppercorns
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 tbsp sesame oil
3 cloves garlic, minced
1 inch ginger, minced
1/2 tbsp chili flakes
4 cups bean sprouts
1/2 cup cilantro, chopped
2 green onions, sliced


1.In a small bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chili flakes to make a marinade.
2.Place the pork slices in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Refrigerate for at least 1 hour, or overnight for best results.
3.Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing any excess to drip off, and grill for 2-3 minutes per side, or until cooked through.
4.Meanwhile, blanch the bean sprouts in boiling water for 1-2 minutes, then drain and rinse with cold water.
5.In a large bowl, combine the grilled pork, blanched bean sprouts, cilantro, and green onions.
6.Serve the salad chilled, garnished with extra cilantro and green onions if desired.
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