Miso Chilli Pork Chops with Kumquat Mizuna Salad

In Takayama, Japan, the mountainous area famous for its sake and Hida beef, I discovered the wonders of grilled beef with miso. Its grass-fed cattle produce the much prized, fat-laced meat and the local restaurants charcoal grill it with lashings of nutty miso and chilli paste. Inspired by such a treat, I decided to try it on other meats like these pork chops. It’s a big return for something so simple.