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Photo of Korean chilli pork by WW

Korean chilli pork

Total Time
40 min
20 min
20 min
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.


Fish sauce

2 tsp

Sesame oil

2 tsp

Soy sauce

2 tbs

Sambal oelek

1 tbs, (Indonesian chilli paste)

Lime juice

1 tbs


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


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


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


  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.


SERVING SUGGESTION: Steamed bok choy or gai lan (Chinese broccoli).TIP: You can use lean beef fillet instead of pork. You can either cook pork with the barbecue hood closed or cover with a wok lid, large metal bowl or large foil tray.