Pork Chops with Lychees

(Serves 4)

Buy the freshest bean sprouts you can find, and trim the ends – it really makes a difference to the appearance and flavour.

Ingredients

2 Tbsp safflower or light vegetable oil

1 stem lemon grass, smashed with a mallet

1 fresh hot red chilli, halved, deseeded and chopped

2 kaffir lime leaves, centre ribs removed, finely shredded

4 free-range pork chops or cutlets

1 x 560g can lychees, drained (reserve some juice)

Salt

Micro salad

1½ cups very fresh bean sprouts, trimmed

2 cups (50g) micro cress or baby greens with edible flower petals

½ cup fresh mint leaves, shredded

½ cup coriander leaves

2 kaffir lime leaves, centre ribs removed, finely shredded

1 Tbsp fish sauce

2 Tbsp lime juice

1 Tbsp reserved lychee juice

¼ cup toasted salted peanuts, finely chopped, optional

Method

1 Choose a dish large enough to hold the chops and put in 2 tablespoon oil with the lemon grass, chilli and shredded lime leaves. Add pork chops and turn them to coat in the marinade. Cover and marinate at room temperature for 30 minutes.

2 To prepare the salad, put bean sprouts, micro cress or baby greens, mint, coriander and shredded kaffir lime leaves in a bowl and toss lightly together. Mix fish sauce, lime juice and lychee juice together in a small bowl.

3 Cook chops on a preheated oiled barbecue hot plate over medium heat for 3-5 minutes a side, or until nearly cooked through. Spoon extra marinade on to them as they cook. Don’t overcook; the chops should still have a pink tinge if cut open. If cooked until they are white inside the chops will be tough and dry; they will continue to cook as they rest. Alternatively, heat 1 tablespoon oil in a large frying pan over a medium heat and cook as described.

4 Towards the end of the cooking time, add lychees to the barbecue hotplate and cook for a few minutes. Transfer chops to a plate when they’re done and season with salt. Spoon the lychees on the side or top.

5 Quickly mix dressing through salad, sprinkle peanuts on top if using, and serve with hot pork chops and lychees. For a change, instead of lychees, serve with a fresh nashi chutney.

Fresh Nashi & Green Chilli Chutney

Serves 4

Peel, quarter, core and finely dice 1 large nashi. Toss with 1 tablespoon lime juice, 1 finely chopped fresh hot green chilli, 2 tablespoons finely chopped red onion, ¼ teaspoon salt and 1 tablespoon chopped coriander. Sprinkle with a little garam masala and chilli powder. Use within 24 hours.