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...

Gwinganna nut and seed bread

3h 25min

JJ's curry powder

30min

Rice paper rolls (Thermomix® Cutter)

1h

Chicken Pizzaiola with Thermomix® Cutter

50min

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

24h 55min

Chicken Buddha bowl (Thermomix® Cutter)

1h

Middle Eastern lamb pizza pie (TM6)

2h

Curry pork sosaties

24h 30min

Coffee-rubbed beef with fennel salad

3h 15min

Korean beef lettuce cups with pickles (Diabetes, TM6)

55min

Smoky chicken thighs

2h 10min

Spiced nut clusters

35min