Korean chilli pork
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sambal oelek is made with chopped fresh chilled mixed with salt, a little sugar and vinegar. Don’t just use it in Asian food, it’s great in any dish that needs a little heat.
Ingredients
Fish sauce
2 tsp
Sesame oil
2 tsp
Soy sauce
2 tbs
Sambal oelek
1 tbs, (Indonesian chilli paste)
Lime juice
1 tbs
Garlic
3 clove(s), crushed
Fresh ginger
1 tsp, grated
Nashi pear
½ medium, coarsely grated
Mirin seasoning
1 tbs, (Japanese rice wine)
Green shallot(s)
4 individual, thinly sliced
Pepper
½ tsp
Pork fillet or tenderloin, raw
450 g, (Buy 500g) fat trimmed
Iceberg lettuce
½ leaf, (8 leaves)
Cooked basmati rice
1½ cup(s), (255g) steamed
Carrot(s)
2 medium, cut into matchsticks
Lebanese cucumber
2 medium, cut into matchsticks
Bean sprouts
1 cup(s), (80g)
Fresh coriander
1 cup(s)
Sesame seeds
2 tsp, toasted
Instructions
1
Combine fish sauce, oil and half each of the soy sauce, sambal oelek and juice in a small bowl. Set dressing aside.
2
Combine garlic, ginger, nashi, mirin, half the shallots, pepper and remaining soy sauce, sambal oelek and juice in a large bowl. Add pork and turn to coat. Cover and place in fridge for 4 hours.
3
Preheat a barbecue or chargrill over medium-high heat. Drain pork and discard marinade. Cook pork, turning occasionally, for 5 minutes or until browned. Reduce heat to low. Cook pork, covered, for 15 minutes or until cooked through (see note). Transfer to a plate. Cover pork with foil and set aside to rest for 10 minutes before thinly slicing.
4
Top lettuce leaves with rice, carrot, cucumber, sprouts and pork. Drizzle with dressing and sprinkle with coriander, sesame seeds and remaining shallots to serve.
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