• 150g loin of pork, all bone, fat and sinew removed

  • ¼ red peppers

  • ¼ yellow peppers

  • ¼ green peppers

  • ½ red onions

  • 1 leaf of Chinese cabbage, ripped into small pieces

  • 1 garlic clove, sliced

  • 3-4 slices of root ginger

  • 1 bunch of watercress

  • ½ orange, juiced and reduced

  • Pinch of toasted sesame seeds

  • Drizzle of sesame oil

  • 75ml lamb stock

  • Pinch of fresh sage, parsley, thyme

  • Drop of soy sauce


  • 1.

    Bat out the pork until it is 1 cm thick. Fine julienne the peppers and onions.

  • 2.

    Stir-fry the peppers, onion, cabbage, ginger and garlic in a little oil for 2 min, add a little stock, the soy sauce and season with salt and togarashi pepper (if this can not be found chilli flakes will be fine).

  • 3.

    Place the pork in a hot pan, and cook for 1 min on each side, remove from the pan and allow to rest, tip away the oil from the pan, add the lamb stock, add a knob of butter then the chopped herbs to make a sauce.

  • 4.

    For the salad toss the watercress in the reduced orange juice, sesame seeds and a little sesame oil.

  • 5.

    Place the pork into the centre of the plate, the pepper mix on top, then the watercress salad, then drizzle over the sauce over the pork.

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