Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cut the pork on the diagonal into 1/2" thick medallions.
In a small measuring cup, whisk the soy sauce, 2 tbsp of the rice vinegar, 2 tbsp of the brown sugar, the garlic, ginger, ? tbsp of the sesame oil and 2 Tsp of the chile sauce. Toss ? cup of this mixture with the pork medaillions in a large bowl; reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tbsp of the canola oil, 1 tsp salt, and the remaining 2 tbsp rice vinegar, 1 tbsp brown sugar, ? tbsp sesame oil, and 1 tsp chile sauce. Let sit for 15 minutes, toss again and transfer to a large serving platter.
Heat 2 tbsp of the canola oil in a heavy based 12-inch skillet over medium-high heat. Remove the pork from the marinade shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half the pork medallions to the skillet, spacing them evenly. Cook them until well browned on one side, about 2 minutes. Flip and cook until the pork is just cooked through, about another 2 minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels. Return the pan to medium-high heat. Add the remaining 2 tbsp canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and poujr the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.
