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Check out the latest recommended times in our Cooking Guidelines.
Free-range Japanese-style Pork Karaage & Kimchi Rice
A Mindful Chef take on the popular Japanese dish. Starring high-protein free-range British pork, vibrant slaw and sizzling kimchi rice. Finish with a drizzle of chilli paste!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 sweetheart cabbage
- 2 tbsp rice wine vinegar
- 4 tsp maple syrup
- 2 carrot
- 4 spring onion
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 500g free-range diced pork
- 50g kimchi (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
- 80g baby spinach
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 4 tbsp cornflour
Nutritional Information
Calories: 549
Protein: 36g
Carbs: 54g
Fat: 21g
Free-range Japanese-style Pork Karaage & Kimchi Rice
A Mindful Chef take on the popular Japanese dish. Starring high-protein free-range British pork, vibrant slaw and sizzling kimchi rice. Finish with a drizzle of chilli paste!
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Cooking Instructions
Before you start
- Pull out a large mixing bowl, a medium bowl, a measuring jug, a grater, a peeler, a large frying pan & a medium saucepan
Marinate the pork
- Add the pork and Asian paste to the medium bowl. Toss to coat, then set aside to marinate
Make the slaw
- Trim and finely slice the cabbage. Coarsely grate the carrots (peel optional)
- Add the maple syrup, vinegar and 1 tsp oil to a large mixing bowl. Mix well, then stir in the carrots and cabbage. Season to taste with salt
Fry the pork
- Meanwhile, sprinkle the cornflour over the pork and toss to coat
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the pork and season with salt and pepper
- Cook for 9 mins, until golden brown and cooked through
Make the kimchi rice
- Meanwhile, thinly slice the spring onions. Rinse the spinach
- Heat the medium saucepan with 1 tbsp oil on medium heat. Once the pan is hot, add half the spring onions
- Cook for 2-3 mins until the spring onions have softened, then stir in the spinach, kimchi, rice and 50ml water
- Break up the rice using a spoon and cook for 2-3 mins until piping hot, then season with salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the pork with the kimchi rice and slaw. Drizzle over the chilli paste. Scatter over the remaining spring onions
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