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Five-spice pork and Korean green bean salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious summer picnic parcel perfect for outdoor dining.
Ingredients:
  • 60ml (1/4 cup) Chinese rice wine (shaoxing) (see note)
  • 60ml (1/4 cup) soy sauce
  • 4.00cm 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 (neck)
  • 36.80 gm rice bran oil
  • Sliced Lebanese cucumber, to serve
  • Flat bread, to serve
  • 250g green beans, trimmed
  • 1 cos lettuce, outer leaves discarded, washed
  • 40g sesame seeds, toasted
  • 40.00 ml fried Asian eschalots (see note)
  • 21.00 gm soy sauce
  • 20.00 ml sesame oil
  • 20.00 ml rice vinegar
  • 10.00 gm caster sugar
  • 1/2 tsp dried chilli flakes
Instructions:
  • In a food processor, blend together rice wine, soy sauce, ginger, garlic, chilies, five-spice powder, and sugar until a smooth marinade forms. Place the marinade in an airtight container with the pork and refrigerate for at least 1 hour, or up to 1 day.
  • Boil beans in seasoned water for 3 minutes until tender. Refresh in ice water, then combine with shredded lettuce, sesame seeds, and eschalots in a bowl. Chill in the fridge for up to 1 day before serving.
  • Create a flavorful dressing by mixing ginger, soy sauce, sesame oil, rice vinegar, sugar, and chili in a convenient screw-top jar.
  • Preheat your barbecue to medium heat. Drain the pork, discard the marinade, and brush the pork with oil. Cook each side for 4 minutes or until fully cooked. Rest the pork, loosely covered with foil, for 5 minutes before serving.
  • Combine the green bean salad with the dressing. Layer thinly sliced pork, salad, and cucumber onto flatbread and wrap.

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