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Spicy Pork with Pickled Kale

From: bonappetit.com

1/2 cup dry sake
1/2 cup gochujang (Korean chili paste)
1/4 cup mirin (sweet Japanese rice wine)
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

Whisk first 3 ingredients in a medium bowl; set 1/2 cup aside. Add pork to medium bowl; turn to coat. Let marinate 20 minutes.

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add pork; sear until browned and cooked through, about 3 minutes per side. Transfer to a plate.

Heat 1 Tbsp. oil in a large saucepan. Add kale; sauté until wilted, about 5 minutes. Stir in fish sauce, then rice vinegar. Divide rice among plates. Arrange pork and kale on top.

Sprinkle apple and reserved chili sauce over.