Hearty salad in the style of Korean cuisine. You can serve it separately or as an addition to the main dish. During the cooking process, make sure that the meat turns out soft and juicy. It is best to use a collar or a tenderloin for this.
Ingredients
- Carrots - 400 g
- Hot red pepper - 1 pod
- Garlic - 3 cloves
- Vegetable oil - 40 ml
- Apple cider vinegar - 1,5 tbsp.l.
- Ground black pepper - to taste
- Sugar - 1 tsp.
- Salt - 0,5 tsp.
- Pork - 150 g
- Vegetable oil - 2 tbsp.l.
- Bay leaf (ground) – 0.5 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Peel the carrots and grate them on a special grater.
Add ground pepper, salt, sugar, vinegar and mix.
Cut the hot pepper in half, peel the seeds and finely chop.
Heat the vegetable oil in a frying pan and pour it into a bowl with carrots.
Add hot pepper and garlic passed through the press. Stir, cover and set aside for 15 minutes.
Cut pork into thin strips, sprinkle with salt, ground bay leaf and leave for 10-15 minutes at room temperature.
Fry the pork in a hot frying pan with oil until tender.
Mix the carrot billet and roast pork. Cover with a lid and put it in the refrigerator for 2 hours.
