Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Pork Fillet Medallions With Green Bean Salad
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Cook time: 10 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
lean pork fillet, cut into thin medallions
Zest and juice of 1 lemon
2
garlic cloves, peeled and sliced
Black pepper
100g
green beans
100g
broad beans
4 tablespoons
natural yogurt
2 tablespoons
of fresh mint leaves
Method
Step 1
Put the pork medallions into a shallow bowl. Add the half lemon zest and juice, garlic and seasoning. Mix gently, cover and marinate in the fridge for 20 minutes.
Step 2
Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.
Step 3
Heat wok or griddle pan. Remove the medallions from the marinade and cook for 2-4 minutes on each side with the garlic until lightly brown.
Step 4
To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint.
Step 5
Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.
Step 6
Serve the salad with crusty bread.
Method
Step 1
Put the pork medallions into a shallow bowl. Add the half lemon zest and juice, garlic and seasoning. Mix gently, cover and marinate in the fridge for 20 minutes.
Step 2
Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.
Step 3
Heat wok or griddle pan. Remove the medallions from the marinade and cook for 2-4 minutes on each side with the garlic until lightly brown.
Step 4
To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint.
Step 5
Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.
Step 6
Serve the salad with crusty bread.
Pork Fillet Medallions with Green Bean Salad
Ingredients
- 225g lean pork fillet, cut into thin medallions
- Zest and juice of 1 lemon
- 2 garlic cloves, peeled and sliced
- Black pepper
- 100g green beans
- 100g broad beans
- 4 tablespoons natural yogurt
- 2 tablespoons of fresh mint leaves
Method
Step 1
Put the pork medallions into a shallow bowl. Add the half lemon zest and juice, garlic and seasoning. Mix gently, cover and marinate in the fridge for 20 minutes.
Step 2
Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.
Step 3
Heat wok or griddle pan. Remove the medallions from the marinade and cook for 2-4 minutes on each side with the garlic until lightly brown.
Step 4
To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint.
Step 5
Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.
Step 6
Serve the salad with crusty bread.
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