![Korean barbecue pork with rice salad Korean barbecue pork with rice salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C37096BC-EADF-4B94-8E51-968FCF6ECC39/Derivates/52C6078D-110D-4284-85DD-856F9EF2C62F.jpg)
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Ingredients
Korean barbecue sauce and pork
- 80 g water
- 1 tsp AU cornflour, with wheat
- 2 garlic clove
- 1 red chilli, long, trimmed, cut into halves and deseeded if preferred
- 3 cm ginger, fresh root, peeled
- 40 g soy sauce
- 50 g rice vinegar
- 60 g brown sugar
- 350 - 400 g pork tenderloin, trimmed (see Tips)
Rice salad
- 100 g white cabbage, cut into pieces (5 cm)
- 1 - 2 bunches Asian greens (approx. 200 g), stems and leaves separated
- 250 g rice, white, type jasmine
- 900 g water
- 1 tsp salt, plus extra to season
- 2 egg (from chicken), lightly beaten
- black pepper, ground, to season
- 130 g bean sprout, fresh
- 1 red pepper, cut into matchsticks
- 2 - 3 sprigs coriander, fresh, leaves only, for garnishing
- 1 - 2 tsp sesame seed, black
- Nutrition
- per 1 portion
- Calories
- 1966.8 kJ / 468.3 kcal
- Protein
- 35.8 g
- Carbohydrates
- 66.3 g
- Fat
- 5.3 g
- Saturated Fat
- 1.3 g
- Fibre
- 4.9 g
- Sodium
- 1464.7 mg
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