Kimchi and Pork Tenderloin Salad
By OcadoLife
Published on 20 May 2025
Packed with umami flavour, this Kimchi and Pork Tenderloin Salad by Taiwan-born, London-based recipe writer and supperclub host Tiffany Chang features kimchi for a great kick, while MSG works its magic on the meat. MSG is a flavour enhancer used by chefs for a rounded, savoury balance in their dishes and is brilliant as a seasoning in broths, stews and drinks. Leave enough time to chill the meat for an hour or so before slicing and serving.
Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 450g pork fillet, cut in half
- 5 cm piece ginger, sliced
- 3 salad onions, 2 whole, 1 shredded
- 45ml cooking sake
- ½ tsp MSG
- 160g kimchi
- 1 little gem, leaves separated
Method
Step 1
Put the pork in a pan with the ginger, whole salad onions, sake, MSG and a pinch of salt. Add enough water to cover the pork; bring to a boil. Reduce to a simmer for 15 mins; turn off the heat and leave for 10-15 mins.Step 2
Remove the pork; pat dry with kitchen towel. Wrap each piece in cling film; chill for at least 1 hr (this makes it easier to slice).Step 3
Thinly slice the pork and arrange on a platter in alternate slices with 160g kimchi. Serve with the little gem leaves, and topped with shredded salad onion.