Boiled Pork and Fresh Napa Cabbage Kimchi Salad recipe - ingredients, nutrition and when to eat it
A hearty salad combining thinly sliced boiled pork, tangy fresh napa cabbage kimchi, and leafy greens for wraps.
A hearty salad combining thinly sliced boiled pork, tangy fresh napa cabbage kimchi, and leafy greens for wraps. The mild, tender pork pairs with crisp cabbage and a bright dressing. It’s a good choice when you want a light lunch or dinner.
Salads & light · 30 minutes to cook
Tips: Let the pork cool briefly after boiling before slicing so it holds together better.
Tips: Season the cabbage just before serving to keep it crisp.
Tips: Slice the boiled pork across the grain for tender, easy-to-eat pieces.
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Ingredients (1 serving)
- Pork shoulder — 120 g
- Napa cabbage — 2 sheet
- Lettuce — 3 sheet
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Garlic — 1 clove
- Green onion — 0.3 stalk
- Ginger — 1 piece
- Water — 800 ml