Roasted pork with warm kimchi and kale salad
- 1½ tablespoons reduced-salt soy sauce
- 1 tablespoon mirin or sherry
- 2 cloves garlic, crushed
- 600g lean pork fillet, fat trimmed
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 200g kale, leaves trimmed, chopped
- 125g beansprouts
- ⅔ cup kimchi, coarsely chopped
- 250g steamed green beans
- 2 teaspoons toasted sesame seeds, to garnish
1 Combine 1 tablespoon of the soy sauce, the mirin or sherry and half the garlic in a shallow glass or ceramic dish. Add the pork and turn to coat. Cover and marinate in the fridge for 30 min.
2 Heat the oven to 190°C/fan 170°C/gas 5. Line a large baking tray with foil and put a wire rack on top. Heat 1 teaspoon of the olive oil in a large non-stick frying pan over high heat. Add the pork and cook, turning, for 5 min or until browned all over. Transfer to the prepared rack and bake for 15–20 min or until the meat is cooked to your liking. Transfer the pork to a plate, cover loosely with foil and set aside to rest for 5 min, then slice thickly.
3 Meanwhile, heat the remaining oil in a large non-stick frying pan over medium heat. Sauté the onion for 5 min or until softened. Add the remaining garlic and cook, stirring, for 1 min or until fragrant. Add the kale, beansprouts and kimchi, and cook, stirring, for 2 min or until wilted and heated through. Stir through the steamed green beans and the remaining soy sauce.
To serve, divide the warm salad among 4 bowls and top with the sliced pork and a sprinkling of sesame seeds.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 4.6g
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