Crunchy Polynesian Pork Salad
It’s everything we love in one big crunchy polynesian pork salad. Hello mango salsa, grilled pineapple and the yummiest poly dressing ever!
You know what I think? I think that Costco should have samples from their bakery section more. I’ve sampled a piece of pie once when we lived in Henderson, Nevada. A piece of strawberry shortcake in American Fork, Utah. And that’s it. We go to Costco all the time. I stinking love that place. I want more bakery samples!
Maybe we should all band together and protest. Although I do appreciate when they give out grilled cheese sandwiches. Oh, or those Brookside Chocolates. Man I love the crunchy clusters. So does Cade. Santa even put them in his stocking this last year. Oh mama those are good. Someone please send me a whole case.
That’s not the only thing we love, we also love to buy mangoes there because they are actually great quality and we get a bunch of them to turn into mango salsa. The best mango salsa I might add. And their meat isn’t half bad either. Most of all, we love this crunchy polynesian pork salad because it gives me something to use up all of our leftover pork in, heaven knows one butt makes way too much for my little family, and it’s such a fresh, craveable meal. See the bottom of the post for our two favorite pork recipes so you can have leftovers too!
So here’s the breakdown, delicious, juicy pulled pork, crunchy romaine lettuce, grilled pineapple (have you tried our brown sugar grilled pineapple? Oh my golly!) that fresh mango salsa, crunchy ramen noodles, salty macadamia nuts, pepper, a little tomato and a delicious coconut pineapple dressing.
This dressing is really what puts it over the top. Just wait until you drizzle it onto everything, my goodness. But let’s be honest, a few of you are wondering about the ramen noodles, aren’t you? I’ll come back to the dressing. The ramen noodle salads were odd to me for sure. The first I had was visiting a college and a bunch of the roommates I was staying with had a picnic and made this salad. I literally remember thinking that the girl who made it must have been too poor to buy ingredients and had to use ramen. I don’t even think I tried it. Oh, I was clueless. Now I know that when toasted they add a nice little crunch to a salad much like croutons would on a Caesar salad.
The dressing. It’s coconut milk, pineapple juice and lime juice for the fresh island feel with that underlying Asian influence from the soy and sesame. It is wonderful and a great dressing to use on many different salads. This is one of those salads where you’ll find yourself poking around to build the perfect bite. That is my kind of salad.
Crunchy Polynesian Pork Salad
- ⅓ Cup Coconut Milk
- ⅓ Cup pineapple juice
- ¼ Cup Olive Oil
- 4 Tablespoons Soy Sauce
- 3 Tablespoons Brown Sugar
- 1 Teaspoon Ground Ginger
- 3 Tablespoons Fresh Lime Juice
- 1 Tablespoon Toasted Sesame Oil
- 2 Cloves Garlic, Minced
- 1 Pineapple, peeled, cored and sliced in wedges
- 1 Bunch Romaine Lettuce
- 1 Package Ramen Noodles, seasoning discarded
- 1 Cup Roasted, salted Macadamia Nuts, rough chopped in half
- 1 Red or Orange Bell Pepper, chopped
- 1 Tomato, chopped
- 1 Handful Cilantro, chopped
- 3 Cups Shredded, cooked pork
- 2 Cups Mango Salsa
- Add all of the ingredients to a blender and pulse to mix until smooth. Store in the refrigerator until serving.
- Heat the oven to 300 degrees and place the ramen, broken up, on a cookie sheet. Bake for 10-15 minutes. Set aside.
- Heat a grill or grill pan to medium high heat and add the pineapple. Grill, turning every few minutes or until grill marks appear on each side. Set aside to cool, then chop.
- In a large bowl, toss together the lettuce, peppers, tomatoes, cilantro, pineapple, salsa, nuts and pork. Top with ramen and serve with dressing!