1 Head Napa Cabbage or Romaine lettuce leaves
1 Pound Boneless Pork Loin, cut into 2 inch strips
1 Tablespoon Lemon Juice
1 Teaspoon Sugar
1 Large Onion, Sliced
1 Tablespoon Vegetable Oil
1 Teaspoon Liquid Smoke
1 Large Green Bell Pepper, cut into strips
1/2 Teaspoon Oregano, crushed
1/4 Teaspoon Ground Ginger
1/4 Cup Lime Juice
1/4 Cup Chicken Broth
1/4 Cup Soy Sauce
1/4 Teaspoon Hot Pepper Sauce
12 Cherry Tomatoes, Halved
2 Container Garlic, Crushed
3/4 Teaspoon Ground Cumin

 

In jar, combine first 11 ingredients; shake well.
Place pork strips in plastic bag or nonmetal
baking dish. Pour marinade over pork, turning to
coat. Seal bag or cover dish; marinate at least
30 min. or up to 2-3 hrs. in refrigerator;
turning pork several times. Remove pork from
marinade, reserving 2 tbsp. marinade. Heat
reserved marinade in 12-inch skillet over medium-
high heat. Add pork strips, onion, and green
peppers; stir-fry 3-4 min. or until pork is
tender. Drizzle lemon juice over pork and
vegetables; remove from heat. Line 4 individual
salad plates with cabbage leaves. Spoon hot pork-
vegetable mixture over cabbage-lined plates.
Garnish with cherry tomato halves.