Pork with Apple Slaw

Method

1. 1

   Cook the pork

   Pat 150g pork loin dry and season both sides with salt only. Heat a dry pan over medium-high for 1 minute, add a teaspoon of oil and lay the pork down. Cook 3 minutes a side without moving so a brown crust forms, then lift to a board and rest for 4 minutes — the centre will finish to a faint blush. Pepper goes on after resting; pepper on a hot pan burns and turns bitter.

2. 2

   Build the slaw

   While the pork rests, finely shred 100g red cabbage and 80g apple (skin on, cored, julienned). Tip into a bowl with 60g Greek yoghurt, a pinch of salt and a squeeze of lemon. Toss hard with your hands for 30 seconds so the cabbage starts to soften and the apple stops oxidising.

3. 3

   Plate

   Slice the rested pork across the grain into thick 1cm pieces and fan onto a plate. Pile the apple slaw alongside — do not drown the pork in it. Spoon any juices left on the board over the meat, then grind black pepper over the pork.