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Kimchi and Pork Tenderloin Salad

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

3 steps

  1. 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.

  2. 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).

  3. 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.