Pork and Bell Pepper Salad

This Pork and Bell Pepper Salad is a vibrant and flavorful low-carb Chinese brunch dish that combines tender pork with crisp bell peppers and a savory dressing. It's a refreshing choice that’s both satisfying and nutritious, perfect for any meal of the day.

Ingredients

• Pork tenderloin - 200 grams, thinly sliced
• Red bell pepper - 1 medium, thinly sliced
• Green bell pepper - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons, low sodium
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions - 2, sliced for garnish
• Sesame seeds - 1 teaspoon, toasted for garnish

Steps

1. In a bowl, combine the sliced pork with soy sauce, garlic, ginger, salt, and black pepper. Marinate for 10 minutes.
2. Heat olive oil in a non-stick skillet over medium-high heat.
3. Add the marinated pork to the skillet and stir-fry for about 5-7 minutes, or until the pork is cooked through and no longer pink.
4. Add the sliced red and green bell peppers to the skillet and stir-fry for an additional 3-4 minutes, until they are slightly tender but still crisp.
5. Drizzle sesame oil and rice vinegar over the mixture and toss well to combine.
6. Remove from heat, transfer to a serving bowl, and garnish with sliced green onions and toasted sesame seeds.

Nutrition

• Calories: 270
• Protein: 30 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein to support muscle growth and repair.
• Rich in vitamins and antioxidants from fresh bell peppers.

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