©Romulo Yanes
Recipe information
Total Time
1 minutes
Yield
4 Servings
Ingredients
1
/2 cup dry sake
1
/2 cup gochujang (Korean chili paste)
1
/4 cup mirin (sweet Japanese rice wine)
1
1- pound piece trimmed boneless pork shoulder, cut into 1/2'-thick slices
2
tablespoons vegetable oil, divided
1
bunch Tuscan or regular kale, stemmed, leaves torn
2
tablespoons fish sauce (such as nam pla or nuoc nam)
1
/4 cup unseasoned rice vinegar
4
cups steamed rice
1
crisp apple, cored, cut into matchstick-size pieces
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Preparation
Step 1
Whisk first 3 ingredients in a medium bowl; set 1/2 cup aside. Add pork to medium bowl; turn to coat. Let marinate 20 minutes.
Step 2
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add pork; sear until browned and cooked through, about 3 minutes per side. Transfer to a plate.
Step 3
Heat 1 Tbsp. oil in a large saucepan. Add kale; sauté until wilted, about 5 minutes. Stir in fish sauce, then rice vinegar. Divide rice among plates. Arrange pork and kale on top.
Step 4
Sprinkle apple and reserved chili sauce over.
Nutrition Per Serving
One serving contains: Calories (kcal) 533.7 %Calories from Fat 39.0 Fat (g) 23.2 Saturated Fat (g) 6.3 Cholesterol (mg) 83.3 Carbohydrates (g) 52.2 Dietary Fiber (g) 2.1 Total Sugars (g) 3.9 Net Carbs (g) 50.1 Protein (g) 27.0 Sodium (mg) 903.4