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Oriental pork with kimchi style pickle

  • 2servings
  • 30minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/5 litres water

  2. 3 tbsp sea salt

  3. 325 g Chinese cabbage , washed, halved, sliced into 5cm wide strips

  4. 125 g daikon or mooli (white radish)

  5. handfuls carrots , chopped like matchsticks

  6. 3 large spring onions , finely sliced

  7. 1 bird's eye chilli

  8. 2 cloves garlic , finely chopped

  9. 1 tbsp grated ginger

  10. 2 tsp cayenne pepper

  11. 1 tsp sugar

  12. 1 tsp salt

  13. 2-3 large red chillies , seeds removed and chopped

  14. 4 large cloves garlic , finely chopped

  15. 1 tsp grated ginger

  16. 2 tsp fish sauce , (nam pla)

  17. 1 tsp brown sugar

  18. 1 lime , juice only

  19. 2 tbsp light soy sauce

  20. 2 tbsp mirin

  21. 2 tbsp groundnut oil

  22. 2 tbsp chopped coriander

  23. 2 x 230 g pork loin

  24. steamed jasmine rice , to serve

Instructions Jump to Ingredients ↑

  1. To make the kimchi style pickle: mix together 1.2 litres of water with the sea salt in a large bowl and stir to mix well. Add the Chinese cabbage and daikon, place a plate over the top of the bowl to help press the vegetables down, and place covered in the fridge overnight.

  2. Remove the bowl from the fridge and strain the vegetables, retaining the salted solution. Mix the vegetables with the carrots, spring onions, chilli, garlic, ginger, cayenne pepper, sugar and salt.

  3. Pack the pickle into sterilised jars, and then pour the reserved salted water into the jars filling them and leaving 2cm space at the top. Cover loosely with non-metal lids and leave in a cool dry place for 3-4 days until the pickle has turned sour to taste.

  4. For the marinade: put all the ingredients into a food processor and blend briefly.

  5. Season the pork loins with salt and pepper and place in a zip lock bag. Pour the marinade into the bag and marinate overnight.

  6. Preheat the oven to 200C/gas 5.

  7. Place the pork loins in a roasting tin with a few spoonfuls of the marinade and cook in the oven for 20-25 minutes. Heat the remaining marinade in a small pan.

  8. To serve: place a bowl of steamed jasmine rice into the centre of the plate. Dress with the pickle salad, place the pork loin on top and drizzle over the hot fragrant marinade

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