Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
860kj
204kcal
Korean-Style Pork Salad Bowl with Cauliflower Rice
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The key to this sweet and spicy Korean-Style Pork Salad Bowl recipe is the brilliant marinade mix of miso, chili, soy sauce and mirin – along with crunchy veg and fluffy cauliflower rice – it’s a dish that tastes as great as it looks.
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 20 mins
Cook time: 9 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
pork loin medallions, fat removed and cut into 1cm strips, or 300g pork stir-fry strips
1 tablespoon
white miso paste
1 tablespoon
chilli sauce
1 tablespoon
reduced salt soy sauce
1 tablespoon
mirin
1 tablespoon
vegetable oil
600g
prepared cauliflower rice or 2 x 250g wholegrain rice pouches
200g
radishes, trimmed and sliced
1
red pepper, deseeded and sliced
½
cucumber, cut into batons
2 teaspoons
toasted sesame seeds, to garnish (optional)
Method
Step 1
To make cauliflower rice using a small, whole cauliflower, break into florets (or small pieces), place in a food processor and blitz to give a texture that resembles rice; then place in a large bowl and microwave for 4 minutes, stirring halfway through.
Step 2
In a large bowl, mix together the miso paste, chilli sauce, soy and mirin to make a paste. Stir in the pork medallions, cover, set aside and marinate in 10 minutes.
Step 3
Heat the oil in a large frying pan and fry the pork with the marinade for 8 minutes or until the juices run clear. Stir in 100ml hot water and heat through for 1 minute.
Step 4
Meanwhile, heat the prepared cauliflower rice or wholegrain rice pouches according to the pack instructions.
Step 5
Arrange the pork with cauliflower rice or wholegrain rice in the base of 4 wide bowls; add the radishes, pepper and cucumber around the bowl, drizzle over the pork juices and serve immediately, garnished with sesame seeds (if used).
Tips and Serving Suggestions
For speed, try using pre-prepared Gochujang paste instead of the miso and chilli sauce.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 08.12.22; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on medallions
10%
Fat
5.4g
8%
Saturates
0.7g
4%
Sugars
9.5g
11%
Salt
0.66g
11%
% of an adult's Reference intake
Typical energy values per 100g:
218kJ,
52kcal,
1.4g fat,
0.2g saturates
Each serving provides:
26.2g Protein,
13.4g Carbohydrate,
4.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
To make cauliflower rice using a small, whole cauliflower, break into florets (or small pieces), place in a food processor and blitz to give a texture that resembles rice; then place in a large bowl and microwave for 4 minutes, stirring halfway through.
Step 2
In a large bowl, mix together the miso paste, chilli sauce, soy and mirin to make a paste. Stir in the pork medallions, cover, set aside and marinate in 10 minutes.
Step 3
Heat the oil in a large frying pan and fry the pork with the marinade for 8 minutes or until the juices run clear. Stir in 100ml hot water and heat through for 1 minute.
Step 4
Meanwhile, heat the prepared cauliflower rice or wholegrain rice pouches according to the pack instructions.
Step 5
Arrange the pork with cauliflower rice or wholegrain rice in the base of 4 wide bowls; add the radishes, pepper and cucumber around the bowl, drizzle over the pork juices and serve immediately, garnished with sesame seeds (if used).
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