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Roasted pork with warm kimchi and kale salad

We've combined fermented kimchi with four different vegetables, including inulin-rich onions, to make a dish full of gut-friendly ingredients.

Serves 4

Prep Time 15 min + marinating

Cooking Time 25 min

Ingredients

  • 1½tbsp reduced-salt soy sauce
  • 1tbsp mirin or sherry
  • 2 garlic cloves, crushed
  • 600g lean pork fillet, fat trimmed
  • 1tbsp olive oil
  • 1 medium red onion, thinly sliced
  • 200g kale, leaves trimmed, chopped
  • 125g beansprouts
  • 100g kimchi, coarsely chopped
  • 250g steamed green beans
  • 2tsp toasted sesame seeds, to garnish

Method

  1. Combine 1tbsp 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 1tsp 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.
  4. To serve, divide the warm salad among 4 bowls and top with the sliced pork and a sprinkling of sesame seeds.

Nutrition per serving

Read more on how we calculate nutrition.
309 37g 11g 3g 4.6g 7.5g 0.9g 142mg 10g 3.7mg

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