• 2 tbsp miso
• 2 tsp Japanese or other light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp hot chilli sauce
• 4 large pork chops with bone attached
• vegetable oil, for brushing

Kumquat Mizuna Salad

• 100 g (3½ oz) mizuna or wild rocket (arugula)
• 1 shallot, very thinly sliced
• 4 kumquats
• 2 tsp sesame seeds, toasted
• 1 tbsp yuzu juice
• 1 tsp sesame oil

To make the marinade, in a small bowl mix together the miso, soy, rice vinegar, honey and chilli sauce. Spread both sides of the pork with some of the marinade and leave the rest for a dipping sauce. You can marinate the chops for 30 minutes or up to overnight, covered and refrigerated.

To make the kumquat mizuna salad, in a salad bowl mix together the mizuna and shallot. Slice the kumquats in half, remove the flesh and seeds and then finely slice. Add to the salad. Sprinkle over the sesame seeds. Mix the yuzu and sesame oil together in a bowl and save to dress the salad right before eating.

Preheat an outdoor grill or chargrill pan. Drain the pork and brush with oil. Grill the pork for 3–4 minutes each side, depending on the thickness. Remove and let rest under foil for 5 minutes.

Serve the chops with the salad and reserved sauce.