Korean barbecue pork with rice salad

Korean barbecue pork with rice salad

3.0 3 ratings

Prep. 20 min

Total 40 min

4 portion

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

Energy 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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