Boiled Pork and Napa Cabbage Salad recipe - ingredients, nutrition and when to eat it
A salad of tender boiled pork served with crunchy napa cabbage and chives. Tangy mustard sauce adds a bright note to the rich pork.
A salad of tender boiled pork served with crunchy napa cabbage and chives. Tangy mustard sauce adds a bright note to the rich pork. It’s a lovely option for a light evening meal.
Salads & light · 40 minutes to cook
Nutrition (per 996.2g serving): 312.3 kcal · protein 33.1g · carbohydrate 9.8g · fat 15g · sodium 897.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Skim off any foam that rises while the pork cooks to keep the broth clear.
Tips: Toss the mustard sauce lightly with the cabbage and chives just before serving to preserve their crunch.
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Ingredients (1 serving)
- Pork shoulder — 150 g
- Napa cabbage — 3 sheet
- Garlic chives — 0.5 handful
- Scallion — 0.5 pc
- Garlic — 2 pc
- Ginger — 1 piece
- Hot mustard — 1 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Salt — 1 pinch
- Ground black pepper — 1 pinch
- Water — 700 ml