Ingredients
- 3 dl rice
- 400 g boneless pork chops, sliced
- YUZUAIOLI
- 2 dl mayonnaise
- 1 tsp Crushed garlic
- 1 tsp Yuzu juice
- 1 tsp salt
- 1 tbsp canola oil
- 240 g Gochujang Chili sauce
- 1 head of savoy cabbage
- 150 g sugar snap peas
- SERVING
- fresh cilantro
- Roasted sesame seeds
- 3 dl ris
- 400 g benfri fläskkotlett i skivor
- YUZUAIOLI
- 2 dl majonnäs
- 1 tsk Vitlök krossad
- 1 tsk Yuzu juice
- 1 tsk salt
- 1 msk rapsolja
- 240 g Gochujang Chilisås
- 1 huvud savoykål
- 150 g sockerärtor
- SERVERING
- färsk koriander
- Sesamfrön Rostade
Instructions
Cooking Mode
- Simmer the rice for about 15 minutes. Cut the pork chops into strips 1–2 cm wide.
- Yuzu Aioli: Mix mayonnaise, minced garlic, yuzu juice, and salt in a bowl.
- Pour the canola oil into a hot skillet and add the meat. Cook the meat until it’s almost done, then add the savoy cabbage and sugar snap peas. Let them cook for 2 minutes, then pour in the Gochujang sauce and stir to combine.
- Arrange the rice and meat on plates, and top with yuzu aioli, cilantro, and toasted sesame seeds.
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