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Korean barbecue pork with rice salad

Korean barbecue pork with rice salad
3.0 3 rating
Prep. 20min
Total 40min
4 portion
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Ingredients

Korean barbecue sauce and pork
  • water
    80 g
  • AU cornflour, with wheat
    1 tsp
  • garlic clove
    2
  • red chilli, long trimmed, cut into halves and deseeded if preferred
    1
  • ginger, fresh root peeled
    3 cm
  • soy sauce
    40 g
  • rice vinegar
    50 g
  • brown sugar
    60 g
  • pork tenderloin trimmed (see Tips)
    350 - 400 g
Rice salad
  • white cabbage cut into pieces (5 cm)
    100 g
  • Asian greens (approx. 200 g), stems and leaves separated
    1 - 2 bunches
  • rice, white, type jasmine
    250 g
  • water
    900 g
  • salt plus extra to season
    1 tsp
  • egg (from chicken) lightly beaten
    2
  • black pepper, ground to season
  • bean sprout, fresh
    130 g
  • red pepper cut into matchsticks
    1
  • coriander, fresh leaves only, for garnishing
    2 - 3 sprigs
  • sesame seed, black
    1 - 2 tsp

Difficulty

easy

Nutrition per 1 portion

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

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