1/2 lb. boneless pork shoulder, trimmed of excess fat
3 lg. cloves garlic, minced
2 tbsp. low sodium soy sauce
1 tbsp. vegetable oil
1 med. onion, thinly sliced
1 1/2 tbsp. cider vinegar
2 tbsp. freshly squeezed lime juice
1/4 c. chopped mint, plus 2 tbsp. julienned mint leaves
1/4 hot chili pepper, seeded and chopped
1/4 tsp. Sichuan hot bean paste
1/2 tsp. sugar
1/4 tsp. salt
2 lg. white turnips, peeled
2 lg. carrots, peeled
3 c. thinly sliced Romaine lettuce leaves (about 1 lg. head)
3 c. thinly sliced Savoy cabbage (about 1 sm. head)
1/2 c. unsalted peanuts, coarsely chopped

Heat oven to 350 degrees.

In a medium bowl, toss pork with garlic and soy sauce. Set aside to marinate at room temperature for about 1 hour.

In a medium-sized, ovenproof skillet, over medium-high heat, add 2 teaspoons of the vegetable oil. Add the onion slices and cook, stirring occasionally, until the onions are evenly browned, about 5 minutes. Place the skillet in the oven and cook, stirring occasionally until the onions are dry and deep brown, about 25 minutes. Remove onions from skillet and set aside.

In a medium bowl, whisk the vinegar, lime juice, chopped mint, hot chili pepper, bean paste, sugar, salt and 1/3 cup water to blend. Set the dressing aside.

Using a food processor fitted with a grating disk, or a hand-held grater, shred the turnips. Place them in a bowl and toss them with 3 tablespoons of the dressing. Shred the carrots and place them in another bowl and toss with 3 tablespoons of the dressing.

Prepare the grill. Grill pork over high heat for about 10 to 15 minutes on each side or until desired doneness. Remove to warm platter and allow to sit for about 10 minutes. Cut pork into 1/4 inch thick strips. Set aside to cool further.

In a large bowl, toss the lettuce, cabbage, julienned mint, pork and remaining dressing. Arrange the turnips and carrots on opposite sides of 4 to 6 salad plates and place the pork and salad mixture in the center. Sprinkle with the charred onions and chopped peanuts. Serves four to six.