miso chilli pork chops with kumquat mizuna salad

SERVES 4 PREPARATION TIME 10 minutes, plus 30 minutes marinating time COOKING TIME 10 minutes

2 tbsp miso 2 tsp Japanese or other light soy sauce 2 tbsp rice vinegar 1 tbsp honey 2 tbsp hot chilli sauce 4 large pork chops with bone attached Vegetable oil, for brushing

KUMQUAT MIZUNA SALAD

100g mizuna or wild rocket (arugula) 1 shallot, very thinly sliced 4 kumquats 2 tsp sesame seeds, toasted 1 tbsp yuzu juice 1 tsp sesame oil

1. To make the marinade, in a small bowl, mix together the miso, soy, rice vinegar, honey and chilli sauce. Spread both sides of the pork with some of the marinade and reserve the rest for a dipping sauce. You can marinate the chops for 30 minutes or overnight, covered and refrigerated.

2. To make the kumquat mizuna salad, in a salad bowl, mix together the mizuna and shallot. Slice the kumquats in half, remove the lesh and seeds and inely slice. Add to the salad. Sprinkle over the sesame seeds. Mix the yuzu and sesame oil together in a bowl and set aside, to dress the salad right before eating.

3. Preheat an outdoor grill or chargrill pan. Drain the pork and brush with oil. Grill the pork for 3 4 minutes each side, depending on the thickness. Remove from heat and rest under foil for 5 minutes.

4. Dress the salad. Serve the pork with the salad and reserved sauce.