Korean barbecue pork with rice salad

Korean barbecue pork with rice salad

3.0 3 évaluation

Prép. 20min

Total 40min

4 portion

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1464.7 mg

Protides 35.8 g

Calories 1966.8 kJ / 468.3 kcal

Lipides 5.3 g

Fibre 4.9 g

Graisses saturées 1.3 g

Glucides 66.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Vous pourriez aussi aimer...

Tout montrer

Honey lime chicken supremes with Mango chutney

1h 15min

Chicken garam masala

50min

Beef goulash with bread dumplings

1h 30min

Five-spice duck with mushrooms, Asian vegetables and rice

1h 5min

Chicken and warm potato salad

55min

Chicken and pepper souvlaki with rice

1h 5min

Caribbean stew and Steamed rice cups

9h 15min

Piri Piri Chicken with Chopped Vegetable Salad

7h 20min

Bacon-wrapped turkey leg with potatoes

1h 40min

Chicken rolls with apples, sweet potatoes and curry sauce

1h 25min

Pork tenderloin with sauerkraut and potato purée

1h 10min

Pork tenderloin with red wine sauce and vegetables

45min

Tout montrer