Korean Stir Fried Pork with Kimchi
A fast, flavour-packed fermented favourite designed to support gut health!
This Korean-ish stir-fried pork with leek kimchi is a bold, gut-friendly dinner from the Gut Instinct Protocol, combining fermented vegetables with quick weeknight cooking.
This kind of recipe is a cornerstone-style dish within the Gut Instinct Protocol, bold in flavour, simple to prepare, and intentionally built around fermented foods that support a healthy gut environment.
Leek kimchi delivers naturally fermented vegetables rich in beneficial microbes, while pork provides satisfying protein to help stabilise blood sugar and promote satiety. Together, they create a balanced, nourishing stir fry that fits seamlessly into daily life; proving that gut-supportive eating can be deeply comforting, fast, and genuinely crave-worthy.
Rather than treating fermented foods as a supplement or side note, the Gut Instinct Protocol encourages their regular inclusion in real meals like this one. It’s practical, sustainable, and most importantly, delicious enough to come back to again and again. So what are you waiting for? It is time to join us.
Insiders get a $30 discount on the course, even if only on trial, so get in there quick!
Need
-
The Marinade
- 6 cloves garlic
- 10 Grams fresh ginger peeled and sliced
- 40 Grams gochujang paste
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons raw caster sugar BUY
- 1 Tablespoon sesame oil
-
The Stirfry
- 500 Grams pork fillet, sliced thinly
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 brown onion peeled and sliced in thin strips
- 2 spring onions, sliced, plus more for garnish
- 1 green chilli(es) sliced, remove seeds if desired
- 1 Cup Leek-chi Recipe
- Pinches pink salt flakes to taste BUY
-
Serve
- 1 Tablespoon sesame seeds, toasted
- 1 Iceberg Lettuce or cos lettuce leaves
- Thermomix Cooked Rice Recipe
Do
- 1
To make the marinade, place all ingredients into the Thermomix bowl. Blend 10 sec/speed 8. Scrape bowl and repeat.
- 2
Place pork (or beef) fillet in a bowl with the marinade. Stir to combine. Refrigerate for at least 4 hours. Remove from fridge 30 minutes before cooking.
- 3
Pour EVOO into a wok over medium-high heat. Add onion, spring onion and chilli. Cook, stirring until onion is transparent and starting to brown. Add Leekchi and cook until the liquid has almost all evaporated. Set aside.
- 4
Add pork to the pan, cook until browned. Add the onion and Leek-chi mixture and cook stirring until pork is cooked through.
- 5
Serve with a sprinkling of sesame seeds, and garnished with sliced spring onions. Serve with lettuce leaves and steamed rice.
Served with
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
