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Kimchi and Pork Tenderloin Salad

Kimchi and Pork Tenderloin Salad

By OcadoLifePublished on 20 May 2025Packed 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.
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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.