Korean barbecue pork with rice salad

Korean barbecue sauce and pork

• 80 g water
• 1 tsp AU cornflour, with wheat
• 2 garlic clove
• 1 red chilli, long trimmed, cut into halves and deseeded if preferred
• 3 cm ginger, fresh root peeled
• 40 g soy sauce
• 50 g rice vinegar
• 60 g brown sugar
• 350 - 400 g pork tenderloin trimmed (see Tips)

Rice salad

• 100 g white cabbage cut into pieces (5 cm)
• 1 - 2 bunches Asian greens (approx. 200 g), stems and leaves separated
• 250 g rice, white, type jasmine
• 900 g water
• 1 tsp salt plus extra to season
• 2 egg (from chicken) lightly beaten
• black pepper, ground to season
• 130 g bean sprout, fresh
• 1 red pepper cut into matchsticks
• 2 - 3 sprigs coriander, fresh leaves only, for garnishing
• 1 - 2 tsp sesame seed, black