Asian kimchi salad

Recipe in collaboration with Esther Samson 

Preparation time: 45 minutes

Yield: 2 servings

All the freshness of a salad and all the exotic indulgence of Asian-inspired ingredients and flavours. This salad has it all.

You can easily replace the pork with chicken or tofu and enhance your salad bowl with the vegetables you crave most, but don't skimp on the shiitakes, kimchi, fresh coriander and Orleans Garlic Accent Sauce. These are the little touches that will make your taste buds travel!

INGRÉDIENTS 

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 onion, thinly quartered
• 30 ml (2 tbsp) brown sugar
• 250 ml (1 cup) water
• 15 ml (1 tbsp.) fish sauce
• 15 ml (1 tbsp) soy sauce
• 100 g rice noodles
• 2 Lebanese cucumbers, sliced
• 150 g shiitake mushrooms
  
• 250 ml (1 cup) of bean sprouts
  
• A few cilantro leaves
  
• 45 ml (3 tbsp) cashew nuts
  
• 60 ml (4 tbsp) of Tout Cru Daikon Kimchi
  
• Orleans Garlic Accent Sauce to garnish

PRÉPARATION

1. In a pan, over high heat, add a drizzle of oil. Cook the pork for 2-3 minutes.

2. Add the onions, brown sugar, water, fish sauce and soy sauce. Bring to a boil. Reduce heat and simmer for 25-30 minutes. Cook until the liquid has evaporated and the pork is nicely caramelized.

3. In a pan, add a drizzle of olive oil. Add the mushrooms and cook for 3-4 minutes.
   

4. Pour boiling water over the rice vermicelli. Leave to cook for 3-4 minutes. Drain.
   

5. Assemble the bowls with the rice vermicelli, pork, cucumbers, mushrooms, cashews, cilantro, and kimchi. Drizzle the salad with Orleans Garlic Accent Sauce.