Spring Hill Ranch Korean-Style Pork with Asian Slaw
Recipe by:
WileyP
A little sweet, a little sour, a little spicy, a little cool and a little crunchy. They say that the Asian cuisines are the most complex and this recipe combines Asian complexity with a lazy man's simplicity. Here's your meat and salad deliciously combined in one easy to make dish!
Ready in 2 hours 40 mins
Added to favorites by 9 cooks
Ingredients
Serves: 6
- 2 cloves garlic, minced or pressed
- 1 1/2 tablespoons minced fresh ginger
- 1/2 cup soy sauce
- 2 tablespoons light (golden) brown sugar
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 2 teaspoons Asian chile sauce (such as Sriracha)
- 1 (3 pound) pork loin, trimmed and cut into 1/2-inch slices
- 1 pound napa (or regular green) cabbage
- 1 cup grated carrot
- 1 teaspoon kosher salt
- 2 green onions, thinly sliced
- 1 tablespoon canola oil
- 2 tablespoons rice vinegar
- 1 tablespoon light (golden) brown sugar
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon Asian chile sauce (such as Sriracha)
- 4 tablespoons canola oil
- 2 green onions, thinly sliced
Preparation method
Prep: 30 mins | Cook: 10 mins | Extra time: 2 hours, marinating1.
Whisk together the garlic, ginger, soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 1/2 teaspoons sesame oil, and 2 teaspoons chile sauce until evenly blended. Pour off 1/2 cup and set aside to use as a sauce later. Coat the pork slices with the remaining marinade, cover, and marinate in the refrigerator 2 hours.
2.
When you're ready to cook, make the Asian slaw by combining the cabbage, carrot, salt and 2 green onions in a mixing bowl. Add 1 tablespoon canola oil, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons sesame oil, and 1 teaspoon chile sauce. Mix until evenly combined, then set aside for 15 minutes. After 15 minutes, toss the coleslaw again and spread out onto your serving platter.
3.
While the coleslaw is sitting, heat 2 tablespoons of canola oil in a heavy-bottomed 12-inch skillet over medium high heat until it is shimmering. Remove the pork from the marinade, shaking off the excess, and transfer the medallions to a clean plate. Discard the marinade. Add half of the medallions to the skillet, spacing them evenly. Cook them until well browned on one side, about 2 minutes. Flip them and cook them until the pork is just cooked through, about another 2 minutes.
4.
Set the cooked medallions over the slaw. Pour out any oil remaining in the skillet and wipe it with paper towels. Return the pan to the medium high heat, add the remaining 2 tablespoons of canola oil, and cook the remaining medallions in the same manner. Top the slaw with the pork and pour the remaining sauce over the medallions. Sprinkle with the remaining green onions. Serve immediately.
Credit
Adapted from "spicy korean-style pork medallions with asian slaw" on recipe.com.
Last updated:
Apr 12 2013
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