Sesame pork and Chinese cabbage salad
- 2 teaspoons sesame oil
- 2 tablespoons reduced-salt soy sauce
- 2½ tablespoons mirin
- 1 clove garlic, crushed
- 4 x 125g lean pork loin steaks
- 1 long red chilli, deseeded, finely chopped
- ¼ Chinese cabbage, shredded
- 1 bunch bok choy, thinly sliced
- 2 carrots, grated
- ½ cup fresh mint leaves, plus extra to serve
- 4 small radishes, thinly sliced
- 500g pouch microwavable brown rice, to serve
1 Place half the sesame oil, half the soy sauce, 1 tablespoon mirin and crushed garlic in a shallow glass or ceramic dish, whisking to combine. Add pork, turning to coat. Cover and marinate in fridge for at least 30 minutes.
2 Lightly spray a barbecue hotplate or chargrill pan with olive oil and heat over medium-high heat. Add pork and cook for 2–3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and allow to rest for 3 minutes before thinly slicing.
3 Meanwhile, place remaining sesame oil, soy sauce, mirin and chilli in a large salad bowl, whisking to combine. Add vegetables and fresh mint, gently tossing to combine. Cook rice according to packet instructions.
4 Divide salad among four bowls. Top with pork and extra mint, then serve with rice on the side.
Nutrition Info (per serve)
Total fat 7.8g
–Saturated fat 1.9g
Dietary fibre 8.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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