Five-spice pork and Korean green bean salad

Five-spice pork and Korean green bean salad

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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
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent:

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