FRIJE

Instructions

• 1.   Bring a large pot of water to a boil for the rice. Crush or mince the garlic. Cut the pork flank into 1 x 1 cm pieces and mix them in a bowl with half of the garlic and soy sauce. Season with salt and pepper. Set aside and let marinate for at least 10 minutes.
• 2.   Grate the carrot using a coarse grater. In a bowl, prepare a vinaigrette with, per person: 1 tbsp white wine vinegar, 1/2 tbsp sugar, and a pinch of salt. Mix the carrot with the sweet and sour vinaigrette. Set aside and mix occasionally.
• 3.   Cook the rice covered for 12 to 15 minutes. Drain and set aside without the lid. Meanwhile, thinly slice the onion into half-moons.
• 4.   Heat 1/2 tbsp sunflower oil per person in a skillet over high heat. Cook the onion and marinated pork flank for 7 to 10 minutes. Add the Korean spices and reduce the heat to low. Then add per person: 1 tsp honey and 1 tbsp water. Mix well until a sauce is formed.
• 5.   Add the remaining garlic, soybean sprouts, and soy sauce to the skillet with the pork flank and cook for another 2 to 3 minutes over medium-high heat. Stir regularly. Meanwhile, roughly chop the lettuce.
• 6.   Serve the rice in bowls. Arrange the lettuce next to it with the sweet and sour carrot on top. Place the soybean sprouts and pork flank on the rice. Drizzle with sweet Asian sauce.

Nutritional information *