Winter is the season of warm, crispy winter salads. Bright colours, an abundance of dreamy textures taking comfort with seasonal nuts and fragrant marinades. Nevertheless, wintry salads remain crisp, punchy and full of delicious juices.

Salads hardly ever come up as a first choice to constitute a meal but who can resist marinated pork with an infusion of Asian ingredients folded into this season’s finest flourishing lettuces, buttery soft chestnuts and sautéed broccoli with a kick of fresh chilli heat. Creating a curly, hearty, peppery salad with pungency, producing a flavoursome sensation of Asian infusions, to keep yourself snug.

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Serves 2
Ingredients for the marinade:

190 grams pork loin, trim fat and cut into thin strips
1 ½ tablespoons mirin
1 ½ tablespoons soy sauce
2 tablespoons olive oil
½ tablespoon rice-wine vinegar

Ingredients for the salad:

200 grams curly endive/ frisée salad, roughly torn
1 large spring onion, finely sliced
100 grams chestnuts, de-shelled
130-150 grams, broccoli, cut into small florets
2 spring onions
1 small chilli, finely sliced
1 ½ tablespoons sesame oil
Maldon Sea Salt for seasoning

Method:

Pour the mirin into a shallow bowl, add the soy sauce, the olive oil and the rice wine vinegar, quickly hand whisk to ensure the marinade mixture is well combined.

Next, place the chops in the marinade and leave for an hour at room tom temperature.

Meanwhile, prepare the chestnuts:

  • Carefully peel the shell off the chestnut using a sharp knife.
  • Place the chestnuts in a large deep saucepan and cover with plenty of water.
  • Boil rapidly with the lid on for approximately 10 minutes, until the flesh is cooked and soft.
  • Remove from the heat and allow to cool, carefully peel off the outer skin and set aside until serving.

Next, gently heat a large saucepan and add the sesame oil. Once warm, add the chillies, the curly endive lettuce, the spring onions and broccoli. Gently cook, tossing occasionally.

Next, preheat the grill to a medium-high.

Remove the pork from the marinade, then cook under the preheated grill for about 5 minutes on each side, until the outside is nicely golden-brown.

Remove from the heat and leave to rest.

Remove the warm salad from the heat and place in a large salad bowl. In the same sauce pan, warm the leftover marinade.

Add the pork to the salad, crumble the chestnuts on top and pour the marinade over the salad, then toss gently, sprinkle with Maldon Sea Salt and devour immediately.

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