BEER CURED PORK

TAKES 25 MINS, PLUS MARINATING SERVES 6

6 pork loin chops

500ml beer, preferably IPA

85g ground sea salt

65g light soft brown sugar

Olive oil

TO SERVE

250g green beans, blanched

200g baby courgettes, halved

Juice of 1 lemon

3tbsp extra virgin olive oil Micro herbs or mustard and cress

1

Put the pork chops into a bowl. Stir together the beer, salt and sugar until fully dissolved. Pour this brine over the pork, cover and leave overnight in the fridge. 2

When ready to cook, take the pork out of the brine and pat dry. Rub olive oil into the pork and grind over some black pepper. Cook for a few mins on each side on the barbecue or a griddle pan until cooked through. 3

To make the salad, mix together the beans, courgettes, lemon juice and olive oil. Serve the pork with the salad and sprinkle over the micro herbs to serve.