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