Roasted marinated pork chops are served on top of a tangy pickled cucumber and carrot salad.
Pre-heat the oven to 200°C/ gas mark 6.
Whizz together the marinade ingredients in a blender.
Season the pork with salt and pepper.
Pour the marinade into a zip lock bag and add in the pork.
Leave to marinade for as long as possible.
Place the pork in a roasting tin with a few spoonfuls of the marinade and cook in the oven for 25 minutes.
Pour the remaining marinade into a small pan and heat through.
For the Salad-
Combine the chilli, mirin, soy and caster sugar in a bowl and mix well.
Place the vegetables in a large bowl and pour over the dressing.
Cover the bowl with cling film and leave in the fridge to let the dressing pickle the salad.
Place some steamed rice in a bowl and top with a pork chop, drizzle over the sauce and serve with the pickled salad.
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