Asian-inspired salad with garlic pork loin
- December 13, 2019
- William Lewis
This crisp salad of radishes, sugar snap peas and chicory goes brilliantly with slices of garlicky pork
- 1 clove garlic
- 2 Pork Loin Steaks (340g approx)
- 75g radishes, trimmed
- 75g sugar snap peas
- 1 head chicory
- ½ x 20g pack fresh coriander, chopped
- 2 tsp toasted sesame oil
- Grated zest and juice of 1 lemon
- 2 tsp clear honey
Strip the garlic clove and cut it down the middle. Rub the cut side everywhere throughout the pork steaks and season them with crisply ground dark pepper. Preheat the flame broil to its most elevated setting.
Spot the pork steaks on a barbecue rack and cook for four to five minutes each side, or until cooked through. Spot on a plate and keep warm.
Finely cut the radishes and cut the sugar snap peas into matchstick-sized strips. Spot in a bowl with the finely destroyed chicory and cleaved coriander. Blend the sesame oil, lemon get-up-and-go and squeeze, and nectar together and season. Shower over the serving of mixed greens.
Partition the serving of mixed greens between two serving plates and top each with a pork steak cut into thick cuts.