Five-spice pork and Korean green bean salad

Recipes / Meat

Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

Recipe «Five-spice pork and Korean green bean salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 60ml Chinese rice wine, 60ml soy sauce, 2cm piece ginger, finely grated, 4 cloves garlic, 2 red bird’s-eye chillies , 2 tsp Chinese five-spice, 100g grated palm sugar or brown sugar, 6 x 150g pork scotch fillet steaks , 2 tbsp rice bran oil, Sliced Lebanese cucumber and flat bread, to serve, 250g green beans, trimmed, 1 cos lettuce, outer leaves discarded, washed, 40g sesame seeds, toasted, 2 tbsp fried Asian eschalots, 2cm piece ginger, finely grated, 1 tbsp soy sauce.

Ingredients:

  • 60ml Chinese rice wine 
  • 60ml soy sauce 
  • 2cm piece ginger, finely grated 
  • 4 cloves garlic 
  • 2 red bird’s-eye chillies 
  • 2 tsp Chinese five-spice 
  • 100g grated palm sugar or brown sugar 
  • 6 x 150g pork scotch fillet steaks 
  • 2 tbsp rice bran oil 
  • Sliced Lebanese cucumber and flat bread, to serve 
  • 250g green beans, trimmed 
  • 1 cos lettuce, outer leaves discarded, washed 
  • 40g sesame seeds, toasted 
  • 2 tbsp fried Asian eschalots 
  • 2cm piece ginger, finely grated 
  • 1 tbsp soy sauce 
  • 1 tbsp sesame oil 
  • 1 tbsp rice vinegar 
  • 2 tsp caster sugar 
  • 1/2 tsp dried chilli flakes 

Instructions

  1. To make marinade, process rice wine, soy, ginger, garlic, chillies, five-spice and sugar in a food processor until smooth. Combine with pork in an airtight container and refrigerate for at least 1 hour or for up to 1 day.
  2. To make salad, cook beans in a pan of boiling salted water for 3 minutes or until tender. Drain and refresh in iced water, then drain again. Transfer to a bowl. Shred lettuce into 2cm-wide strips. Add to beans with sesame seeds and eschalots. Cover and refrigerate until needed or for up to 1 day.
  3. To make dressing, combine ginger, soy sauce, sesame oil, rice vinegar, sugar and chilli in a screw-top jar.
  4. Preheat a barbecue to medium. Drain pork, discarding marinade. Brush pork with oil, then cook for 4 minutes each side or until cooked through. Rest, loosely covered with foil, for 5 minutes.
  5. Toss green bean salad with dressing. Thinly slice pork and wrap with the salad and cucumber in flat bread.