Spicy Pork with Pickled Kale

Ingredients

• 1/2 cup dry sake
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup mirin (sweet Japanese rice wine)
• 1 1- pound piece trimmed boneless pork shoulder, cut into 1/2'-thick slices
• 2 tablespoons vegetable oil, divided
• 1 bunch Tuscan or regular kale, stemmed, leaves torn
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 1/4 cup unseasoned rice vinegar
• 4 cups steamed rice
• 1 crisp apple, cored, cut into matchstick-size pieces

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