Five-spice pork and Korean green bean salad

Five-spice pork and Korean green bean salad


Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

The ingredient of Five-spice pork and Korean green bean salad

  1. 60ml (1/4 cup) Chinese rice wine (shaoxing) (see note)
  2. 60ml (1/4 cup) soy sauce
  3. 2cm piece ginger, finely grated
  4. 4 cloves garlic
  5. 2 red birdu2019s-eye chillies
  6. 2 teaspoons Chinese five-spice
  7. 100g grated palm sugar or brown sugar
  8. 6 x 150g pork scotch fillet steaks (neck)
  9. 2 tablespoons rice bran oil
  10. Sliced Lebanese cucumber, to serve
  11. Flat bread, to serve
  12. 250g green beans, trimmed
  13. 1 cos lettuce, outer leaves discarded, washed
  14. 40g sesame seeds, toasted
  15. 2 tablespoons fried Asian eschalots (see note)
  16. 2cm piece ginger, finely grated
  17. 1 tablespoon soy sauce
  18. 1 tablespoon sesame oil
  19. 1 tablespoon rice vinegar
  20. 2 teaspoons caster sugar
  21. 1/2 teaspoon dried chilli flakes

The instruction how to make Five-spice pork and Korean green bean salad

  1. To make marinade, process rice wine, soy, ginger, garlic, chillies, five-spice and sugar in a food processor until smooth. Combine with pork in an airtight container and refrigerate for at least 1 hour or for up to 1 day.
  2. To make salad, cook beans in a pan of boiling salted water for 3 minutes or until tender. Drain and refresh in iced water, then drain again. Transfer to a bowl. Shred lettuce into 2cm-wide strips. Add to beans with sesame seeds and eschalots. Cover and refrigerate until needed or for up to 1 day.
  3. To make dressing, combine ginger, soy sauce, sesame oil, rice vinegar, sugar and chilli in a screw-top jar.
  4. Preheat a barbecue to medium. Drain pork, discarding marinade. Brush pork with oil, then cook for 4 minutes each side or until cooked through. Rest, loosely covered with foil, for 5 minutes.
  5. Toss green bean salad with dressing. Thinly slice pork and wrap with the salad and cucumber in flat bread.

Nutritions of Five-spice pork and Korean green bean salad

fatContent: 397.696 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 19 grams sugar
cholesterolContent: 37 grams protein

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