Korean barbecue pork with rice salad
TM6 TM5 TM31

Korean barbecue pork with rice salad

4.5 (57 ratings)

Ingredients

Korean barbecue sauce and pork

  • 80 g water
  • 1 tsp cornflour
  • 2 garlic cloves
  • 1 fresh long red chilli, trimmed, cut into halves and deseeded if preferred
  • 3 cm piece fresh ginger, peeled
  • 40 g soy sauce
  • 50 g rice wine vinegar
  • 60 g soft brown sugar
  • 350 - 400 g pork fillet, trimmed (see Tips)

Rice salad

  • 100 g white cabbage, cut into pieces (5 cm)
  • 1 - 2 bunches Asian greens (approx. 200 g), stems and leaves separated
  • 250 g jasmine rice
  • 900 g water
  • 1 tsp salt, plus extra to season
  • 2 eggs, lightly beaten
  • ground black pepper, to season
  • 130 g fresh bean sprouts
  • 1 red capsicum, cut into matchsticks
  • 2 - 3 sprigs fresh coriander, leaves only, for garnishing
  • 1 - 2 tsp black sesame seeds

Nutrition
per 1 portion
Calories
1966.8 kJ / 468.3 kcal
Protein
35.8 g
Carbohydrates
66.3 g
Fat
5.3 g
Saturated Fat
1.3 g
Fibre
4.9 g
Sodium
1464.7 mg

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