Serves 4
Chef Mariza de Jager
Ingredients:
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2 whole pork fillets
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¼ cup apple cider vinegar
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2 Tbsp honey
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2 garlic cloves, crushed
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1 red chilli, deseeded and chopped
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10g coriander, washed and roughly chopped
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10g parsley, washed and roughly chopped
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1 cup oil
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100g baby salad leaves (mixed mustard, watercress and wild rocket)
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1 bunch salad radishes, washed and sliced
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1 punnet mangetout, sliced jullienne style
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1 punnet baby corn, halved
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1 punnet shimiji mushrooms, broken apart
Method:
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Grill pork fillets over medium heat fire or in hot pan. Cook until thoroughly cooked. Allow to rest and cool down before slicing.
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Add apple cider vinegar, honey, garlic, chilli, coriander and parsley and blend together adding oil in a slow drizzle to create salad dressing.
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Toss salad leaves and vegetables with salad dressing and arrange on platter.
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Arrange the sliced pork on the side or on top of the salad.
Serve with a glass of DUKE White Pinotage.