Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing

• 2 tablespoons fresh ginger, grated
• ? cup soy sauce
• ½ cup sugar
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 cloves garlic, crushed
• 1 tablespoon hoisin sauce
• 1 red chilli, deseeded and sliced
• 1 kaffir lime leaf
• 4 pork cutlets, French-trimmed 2 limes, cut in half

Asian salad:
The micro herbs in this salad give a burst of flavour.

• ¼ wombok, core removed, finely shredded
• 1 cup red cabbage, finely shredded 
• 1 carrot, peeled, cut into matchsticks
• 3 green onions, trimmed, thinly sliced diagonally
• 1 long red chilli, finely sliced
• ¼ cup mint leaves, torn
• ¼ cup coriander leaves, roughly chopped
• ½ cup combined baby beet leaves, baby tatsoi leaves and baby mizuna leaves

Dressing:

• juice of 2 lemons
• 4 garlic cloves, crushed
• 2 tablespoons palm sugar, grated
• 2 tablespoons fresh ginger, grated

Stir the fresh ginger, soy sauce, sugar, fish sauce, lime juice, garlic, hoisin sauce, red chilli and kaffir lime leaf in a small saucepan over low heat until the sugar dissolves. Increase heat to medium and bring to the boil. Simmer for 10 minutes or until the mixture thickens a little. Set aside to cool slightly.

In a large bowl, combine all the salad ingredients and set aside.

Place the dressing ingredients in a medium bowl and whisk until combined well.

Place the pork in a large dish. Pour the ginger marinade over the pork and turn to coat each cutlet, then marinate for one hour.

Heat a chargrill over a high heat and lightly brush with vegetable oil. Add the lime halves flesh-side down and cook until caramelised and slightly charred.

Remove the pork from the marinade. Add the pork to the grill and cook each side for 4-5 minutes or until just cooked. Set aside to rest for a few minutes. Transfer to a plate and cover with foil to keep warm.

Pour the dressing over the Asian salad and toss to combine. Divide the salad among serving plates and top with the pork. Serve with caramelised lime halves.