This savory soy-marinated pork recipe served with vibrant citrus herb rice and a crisp garden salad is a complete and nourishing meal, perfect for any occasion. The dish balances deep umami flavors from the marinated pork with bright, zesty notes in the rice and the refreshing crunch of a simple homemade salad. Whether you’re cooking for family, hosting a casual dinner with friends, or just meal-prepping something satisfying for the week, this recipe is both flavorful and wholesome. With its combination of textures, colors, and aromas, it’s a beautiful celebration of ingredients that are both humble and powerful when combined thoughtfully.
The pork is marinated in a blend of soy sauce, sugar, and spices to ensure it’s tender and rich with flavor. Sautéed with aromatic onions, garlic, and chili, then finished with oyster sauce and fresh bell peppers, it becomes a mouthwatering centerpiece. Paired with fluffy rice infused with lemon, lime, and fresh herbs, and complemented by a garden salad tossed in a tangy vinaigrette, this meal offers balance and depth in every bite.
Cooking Time
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Preparation time: 30 minutes
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Marination time: 30 minutes
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Cooking time: 45 minutes
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Total time: 1 hour 45 minutes
Ingredients
For the pork:
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700g pork loin, thinly sliced
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2 tablespoons soy sauce
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1 teaspoon sugar
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1 teaspoon salt
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1 teaspoon black pepper
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1 onion, quartered
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1 garlic clove, minced
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2 green chili peppers, sliced
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1 red chili pepper, chopped
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30g butter
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Olive oil (for sautéing)
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120ml water
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3 tablespoons oyster sauce
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1 red bell pepper, chopped
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1 bunch of green onions, chopped
For the citrus herb rice:
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200g uncooked white rice
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1 teaspoon salt
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Juice of ½ lime
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Juice of 1 lemon
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1 bunch of fresh cilantro, finely chopped
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1 teaspoon black pepper
For the garden salad:
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½ head of iceberg lettuce, chopped
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1 cucumber, chopped
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½ red onion, thinly sliced
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1 garlic clove, grated
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1 bunch of fresh parsley, chopped
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1 tablespoon wine vinegar
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2 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon black pepper
Step-by-Step Cooking Directions
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Marinate the Pork:
Place the pork slices in a large mixing bowl. Add soy sauce, sugar, salt, and black pepper. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to let the flavors penetrate. -
Prepare Aromatics:
In a large skillet or sauté pan, heat a drizzle of olive oil over medium heat. Add the butter, followed by the quartered onions. Sauté for 2–3 minutes until the onions soften. Stir in the garlic, green chilies, and red chili, and cook for another 2 minutes until fragrant. -
Cook the Pork:
Add the marinated pork to the pan. Stir gently to combine with the aromatics. Season with a little more salt and pepper if needed. Pour in 120ml of water, mix, and cover. Allow the pork to simmer gently over low heat for 25–30 minutes, or until tender and fully cooked. -
Prepare the Rice:
Rinse the rice thoroughly. In a pot, bring water to a boil, add the rice and salt, then reduce the heat to low. Cover and cook until the rice is fluffy and tender. -
Flavor the Rice:
In a large bowl, combine lime juice, lemon juice, chopped cilantro, salt, and pepper. Add the hot cooked rice to the bowl and gently mix until evenly combined. Let the rice absorb the citrus and herb flavors. -
Prepare the Salad:
In a salad bowl, combine chopped lettuce, cucumber, and red onion. Add the grated garlic and chopped parsley. Drizzle with wine vinegar and olive oil, then season with salt and pepper. Toss gently until well mixed. -
Finish the Pork:
When the pork is nearly cooked and tender, stir in the oyster sauce. Add chopped bell pepper and green onions. Cook for another 5–6 minutes, stirring occasionally, until the vegetables are slightly softened but still vibrant. -
Plate the Meal:
Serve a generous scoop of citrus herb rice on each plate, followed by the soy-marinated pork and vegetables. Add a portion of garden salad on the side. Garnish with extra herbs or a wedge of lemon if desired.
Nutritional Information (Per Serving, Approximate)
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Calories: 550
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Protein: 35g
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Carbohydrates: 45g
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Fat: 25g
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Fiber: 5g
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Sodium: 800mg
The Origins and Popularity of the Recipe
This dish is a fusion of Asian and Mediterranean culinary influences. The soy-marinated pork draws from East Asian flavors, particularly Chinese and Southeast Asian techniques where soy, garlic, and chili are foundational. The rice, enhanced with lemon, lime, and fresh herbs like cilantro, adds a bright Mediterranean flair. Garden salads dressed with oil and vinegar are common in European cuisines, providing a refreshing counterbalance to the rich main dish. This type of flavor integration has become increasingly popular in modern kitchens, where global influences merge to create versatile, crowd-pleasing meals.
Reasons Why You’ll Love the Recipe
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Bursting with Flavor: Every bite is rich, savory, tangy, and fresh.
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Nutritionally Balanced: Includes lean protein, whole grains, and fresh vegetables.
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Easy to Prepare: Clear steps make it accessible for weeknight dinners.
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Customizable: Spice levels and ingredients can be easily adapted.
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Meal Prep Friendly: Keeps well in the fridge and can be reheated.
Health Benefits
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Pork loin is a lean cut, high in protein and essential B vitamins.
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Citrus fruits provide vitamin C, which supports immune health.
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Fresh herbs like cilantro and parsley contain antioxidants and aid digestion.
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Vegetables in the salad offer hydration, fiber, and key micronutrients.
Serving Suggestions
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Serve with a wedge of lemon or lime on the side.
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Add a soft-boiled or poached egg for extra richness.
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Include a small bowl of miso soup or clear broth for a heartier meal.
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Toasted flatbread or pita pairs nicely with the salad.
Common Mistakes to Avoid
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Overcooking the Pork: Leads to dry, tough meat. Simmer gently and don’t rush.
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Skipping Marination: The flavor needs time to develop—don’t skip it.
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Using Overripe Citrus: Use fresh lemon and lime juice, not bottled.
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Dull Salad: Toss the salad just before serving to retain its crunch.
Pairing Recommendations
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Beverages: Try iced green tea, citrus-infused sparkling water, or a dry white wine like Sauvignon Blanc.
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Desserts: A light fruit sorbet or yogurt with honey and mint would complement the meal.
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Appetizers: Consider spring rolls, steamed dumplings, or hummus with vegetable sticks.
Cooking Tips
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Thinly slice the pork for quicker marination and cooking.
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Rinse the rice well to remove excess starch before cooking.
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Use a sharp knife when chopping herbs and vegetables for cleaner cuts.
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Taste and adjust the seasoning throughout the process to balance flavors.
Similar Recipes to Try
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Honey Garlic Chicken with Jasmine Rice
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Teriyaki Tofu with Pickled Vegetables
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Lemon Herb Grilled Chicken with Couscous Salad
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Ginger Pork Stir-Fry with Brown Rice
Variations to Try
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Swap the Protein: Use chicken thighs, beef strips, or tofu.
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Grain Alternatives: Try quinoa, bulgur, or cauliflower rice.
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Add Heat: Use extra chili or a drizzle of sriracha in the pork.
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Make it Creamy: Add a spoonful of Greek yogurt or avocado to the salad for richness.
Ingredient Spotlight
Pork Loin: A lean and tender cut, pork loin is versatile and quick-cooking. When marinated, it absorbs flavor beautifully and remains juicy with minimal fat.
Cilantro: Fresh cilantro brings a bright, citrusy note to dishes. It’s not just flavorful—it also contains vitamins A, C, and K, along with antibacterial properties.
Lemon and Lime: These citrus fruits lift the entire dish. Their acidity enhances flavor, aids digestion, and adds a fresh aroma.
Conclusion
Savory soy-marinated pork with citrus herb rice and garden salad is more than just a meal—it’s a well-balanced culinary experience. It’s easy enough for busy weeknights yet elegant enough for dinner guests. Each component brings something special: the tender pork is rich and hearty, the rice is zesty and aromatic, and the salad provides freshness and crunch. Whether you follow the recipe exactly or use it as a base for your own variations, this dish is sure to impress and satisfy.
Frequently Asked Questions
1. Can I use a different cut of pork?
Yes, pork shoulder or pork tenderloin can be used, though cooking times may vary. Pork shoulder may require longer simmering to become tender.
2. Is there a vegetarian version of this dish?
Absolutely. Substitute tofu or tempeh for pork. Marinate and cook them similarly for a plant-based version.
3. Can I prepare this meal in advance?
Yes. The pork can be marinated and cooked ahead of time. The rice and salad should be prepared closer to serving for best freshness.
4. What if I don’t have oyster sauce?
You can substitute it with hoisin sauce or a mix of soy sauce and a bit of brown sugar for sweetness.
5. How spicy is the dish?
It has a moderate heat level. Reduce or omit the chili peppers if you prefer a milder flavor.
6. What’s the best rice to use?
Long-grain white rice or jasmine rice work best. Avoid sticky rice varieties unless you want a different texture.
7. Can I make this dish gluten-free?
Yes. Use tamari or a certified gluten-free soy sauce, and ensure the oyster sauce alternative is also gluten-free.
8. How long does the cooked pork last in the fridge?
Stored in an airtight container, it should last 3–4 days in the refrigerator.
9. Can I freeze the leftovers?
Yes, the pork freezes well. However, the salad should not be frozen. Rice can also be frozen and reheated.
10. What other herbs can I use in the rice?
Fresh mint, basil, or dill are great alternatives or additions to cilantro for different flavor profiles.