( MAKES 20 )
When making kim chi it is essential that the vegetables and fruits be cut into similar sizes. This can be achieved with a special cutter or with a very sharp knife. The pork and kim chi can be prepared in advance and assembled just before serving.
For the bulgogi
|500 g||Pork schnitzels, thinly sliced|
|1½ Tbsp||Soy sauce|
|2||Garlic cloves, crushed|
|1 tsp||Finely grated root ginger|
|1||Golden kiwifruit, mashed|
For the kiwi kim chi
- Place the pork in a bowl. Combine the remaining ingredients for the bulgogi sauce and pour over the pork. Cover and refrigerate for at least an hour.
- Combine the apple, cucumber and pickled ginger in a bowl. Combine the garlic, fish sauce and rice vinegar and pour over the apple. Prepare the kiwifruit but add to the kim chi just before serving.
- Drain the pork and stir-fry in batches on medium-high for about 2 minutes or until cooked.
- Place the lettuce leaves on a serving plate. Top each with some pork then a little of the kim chi. Serve as finger food with drinks.
More of Jan's kiwifruit recipes