Pork With Korean Crunchy Slaw
Created by ImPat on October 19, 2019
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #33556
Ingredients
- 800 grams pork chops (8 x 100 grams pork medallion steaks specified)
- FOR KOREAN CRUNCHY SLAW
- 500 grams cabbage, shredded (trimmed, savoy cabbage specified)
- 8 spring onions, thinly sliced diagonally
- 1 carrot, large peeled and grated
- 1/2 cup peppermint leaves
- 2 tablespoon sesame seeds (toasted)
- 2 cups dried noodles (crunchy)
- FOR DRESSING
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar substitute (Natvia specified)
- 2 teaspoons sesame oil
- 1 clove garlic, minced
- FOR GARNISH
- Toasted sesame seeds
- Mint leaves
How to Make
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Step 1: To make the dressing, whisk all ingredients in a jug until combined and then set aside.
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Step 2: To make the slaw, combine cabbage, onions, carrot, mint and seeds in a large bowl.
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Step 3: Heat an oiled, large, non-stick frying pan over a medium to high heat and add the pork in two batches and cook for about 4 to 5 minutes on each side, or until tender, remove and cover to keep warm.
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Step 4: Just before serving, add dressing and noodles to the slaw and toss well.
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Step 5: Serve the pork with slaw and garnish with sesame seeds and mint.
Nutritional Facts
- Serving Size: 1 (440.8 g)
- Calories 729.9
- Total Fat - 41.8 g
- Saturated Fat - 10.5 g
- Cholesterol - 188 mg
- Sodium - 926.2 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 5.5 g
- Sugars - 4.8 g
- Protein - 60.8 g
- Calcium - 256 mg
- Iron - 5.4 mg
- Vitamin C - 78.5 mg
- Thiamin - 1.3 mg