Step 1Combine 1 tablespoon of soy sauce, the mirin and half of the garlic in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and set aside to marinate in fridge for 30 minutes.
Step 2Preheat oven to 180ºC. Linea large baking tray with foil and place a wire rack over baking tray. Heat 1 teaspoon of olive oil in a large non-stick frying pan over high heat. Cook pork for 1 minute each side, or until browned. Place pork on prepared rack. Bake for 12–15 minutes, or until pork is cooked to your liking. Transfer the pork to a plate, cover loosely with foil and set aside to rest for 5 minutes, then slice thickly.
Step 3Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Sauté the onion for 5 minutes, or until softened. Add remaining garlic and cook, stirring, for 1 minute, or until fragrant. Add the kale, sprouts and kimchi, and cook, stirring , for 2 minutes, or until vegies are wilted and heated through. Stir through remaining soy sauce.
Step 4Serve pork with warm kale salad and green beans, and garnish with sesame seeds.