Five-Spice Pork Korean Green Bean Salad

To make marinade, process rice wine, soy, ginger, garlic, chillies, five-spice and sugar in a food processor until smooth. Combine with pork in an airtight container and refrigerate for at least 1 hour or for up to 1 day.

To make salad, cook beans in a pan of boiling salted water for 3 minutes or until tender. Drain and refresh in iced water, then drain again. Transfer to a bowl. Shred lettuce into 2cm-wide strips. Add to beans with sesame seeds and eschalots. Cover and refrigerate until needed or for up to 1 day.

To make dressing, combine ginger, soy sauce, sesame oil, rice vinegar, sugar and chilli in a screw-top jar.

Preheat a barbecue to medium. Drain pork, discarding marinade. Brush pork with oil, then cook for 4 minutes each side or until cooked through. Rest, loosely covered with foil, for 5 minutes.

Toss green bean salad with dressing. Thinly slice pork and wrap with the salad and cucumber in flat bread.