Pan-Fried Pork Salad with Pickled Carrots and Radishes

Pan-Fried Pork Salad with Pickled Carrots and Radishes
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 large carrots, coarsely shredded
  • 1 bunch radishes, coarsely shredded
  • 3 tablespoons white vinegar
  • 2 teaspoons sugar
  • Salt and pepper
  • 1 1/2 pounds pork loin chops, cut into 1/4-inch-thick strips
  • 3 tablespoons extra-virgin olive oil
  • 1/3 baguette, cut into 1/2-inch cubes (about 3 cups)
  • 1/4 cup cilantro leaves
  • 1 small jalapeno chile, finely chopped


In a bowl, combine the carrots, radishes, vinegar, sugar and 1/4 teaspoon salt.

Season the pork with salt and pepper. In a large skillet, heat half of the olive oil over medium-high heat. Add half of the pork and cook, turning, until crisp, 3 to 4 minutes. Transfer the pork to the carrot mixture along with any pan juices. Repeat with the remaining olive oil and pork. Add 2 tablespoons water to the skillet, scraping up any browned bits; add to the salad.

Stir the bread cubes, cilantro and jalapeno into the pork salad; season with salt and pepper.