Korean barbecue pork with rice salad (MEATER+®)

Korean barbecue pork with rice salad (MEATER+®)

4.2 30 évaluations

Prép. 20min

Total 40min

4 portions

Ingrédients

Korean barbecue sauce and pork

water
80 g
cornflour
1 tsp
garlic cloves
2
fresh long red chilli trimmed, cut into halves and deseeded if preferred
1
piece fresh ginger peeled
3 cm
soy sauce
40 g
rice wine vinegar
50 g
soft brown sugar
60 g
pork fillet 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
jasmine rice
250 g
water
900 g
salt plus extra to season
1 tsp
eggs lightly beaten
2
ground black pepper to season
fresh bean sprouts
130 g
red capsicum cut into matchsticks
1
fresh coriander leaves only, for garnishing
2 - 3 sprigs
black sesame seeds
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

Également présenté dans

MEATER+® 15 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

3h 15min

15-minute noodles

15min

Crunchy salad with green Goddess dressing (Diabetes, Thermomix cutter)

20min

Shredded chicken noodle salad with green miso (Diabetes)

35min

Prawn bisque with lemon myrtle (Andrew Fielke)

55min

Gwinganna biryani

25h 20min

Ricotta gnudi with basil oil (Russell Blaikie)

6h 30min

Herby potato salad with crisp topping

50min

Roast pork with sage and cranberry stuffing (MEATER+®)

3h 35min

Toasted muesli

1h 40min

Individual chicken wellingtons with mustard tarragon sauce

1h 35min

Gwinganna nut and seed bread

3h 25min