Korean pork with quick kimchi
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Pork medallions take on the smokiness of Korean chilli. Paired with a fresh, flavoursome salad, this dish is a delight to eat.
Ingredients
Chilli sauce
2 tbs
Pork medallion or loin steak, raw
480 g, (buy 4 x 120g)
Tamari, salt-reduced
1 tbs, (Japanese soy sauce)
Fresh ginger
2 tsp, finely grated
Sesame seeds
2 tsp
Chinese cabbage (wombok)
2 cup(s), (170g) coarsely shredded
Green shallot(s)
4 individual, cut into matchsticks
Carrot(s)
2 medium, cut into matchsticks
Lebanese cucumber
1 medium, cut into matchsticks
Bean sprouts
1 cup(s), (80g)
Fish sauce
2 tsp
Caster sugar
2 tsp
Chilli powder
½ tsp
Brown rice microwave packet
250 g
Fresh coriander
½ cup(s), leaves
Fresh mint
½ cup(s), leaves
Instructions
1
Combine chilli sauce, tamari, ginger and sesame seeds in a large bowl. Add pork and toss to coat. Set aside for 15 minutes to marinate.
2
Meanwhile, place wombok in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Refresh under cold running water. Drain well.
3
Combine wombok, shallots, carrot, cucumber, bean sprouts, fish sauce, sugar and chilli powder in a large bowl. Toss gently to combine. Set kimchi aside for 10 minutes to develop the flavours.
4
Preheat a chargrill or barbecue over medium-high heat. Drain pork from marinade. Discard marinade. Cook pork for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes.
5
Meanwhile, cook rice following packet instructions or until just tender.
6
Add coriander and mint to kimchi and toss to combine. Serve with pork and rice.
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