for 4 people

Preparation

4	pork chops (each approx. 200 g)

Coleslaw

3 tbsp	mirin (rice wine)
2 tbsp	toasted sesame oil
2 tbsp	miso paste
400 g	red cabbage, cut into thin slices
1	shallot, cut into thin slices
250 g	gooseberries, cut in half
125 g	red currants

Charcoal/gas/electric grill

1 tbsp	toasted sesame oil
½ tsp	salt
a little	pepper

How it's done

Preparation

Take the meat out of the fridge approx. 30 mins. prior to grilling.

Coleslaw

Whisk the mirin, oil and miso in a bowl. Add the red cabbage, shallot and berries, mix, cover and set aside.

Charcoal/gas/electric grill

Brush the chops with oil, season, grill the meat over/on a medium heat (approx. 200 °C) for approx. 7 mins. on each side. Remove the chops from the grill, cover and leave to rest for approx. 5 mins., serve with the coleslaw.

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