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Ingredients
- Half of prune stuffed pork, thinly sliced
- Half of cooked rice, at room temperature or slightly reheated in microwave
- Boston or romaine lettuce leaves, washed
- Vinaigrette with oil and ground cumin, lime or orange zest and lime juice
- Chopped chives, parsley or cilantro for garnish
Method
- Remove surface fat from pork and cut into slices.
- Dress the rice with a dressing made with oil, fresh lime juice and grated lime zest.
- Toss rice with vinaigrette; refresh with herbs and serve with sliced pork.
- Can serve with a hot Indian pickle.
