- 55g/2oz freshly ground black peppercorns
- 400g/14oz spring onions, finely chopped
- 60g/2¼oz garlic, finely chopped
- 250g/9oz white miso paste
- large pinch sea salt
- 50ml/2fl oz soy sauce
- 5 tbsp rice vinegar
- 5 tbsp vegetable oil
- 20g/¾oz carrot, cut into fine julienne strips
- 20g/¾oz cucumber, cut into fine julienne strips
- 20g/¾oz daikon, cut into fine julienne strips
- 20g/¾oz leek, white part only, cut into fine julienne strips
- 10g shiso leaves (available online), cut into fine julienne strips
- 3 tbsp freshly squeezed lemon juice
- pinch sea salt
- 2 pork pluma (each weighing approximately175-225g/6-8oz), trimmed
- 100g/3½oz unsalted butter
- 50ml/2fl oz vegetable oil
- 5 tbsp rice vinegar
- To make the miso, put all of the ingredients in a blender and blend until smooth. This will make more miso than required, but it will keep in the fridge for weeks and can be rubbed on almost any meat
- For the salad, mix all of the ingredients together, put in a colander and wash under running water for about 10 minutes. Drain well.
- For the salad dressing, mix the lemon juice and salt together.
- To cook the pork pluma, heat a non-stick frying pan to medium heat and add the butter and oil.
- Rub the pork heavily with the miso rub and place in the pan. Cook for about 2-3 minutes on each side or until cooked through. Remove from the pan and leave to rest for 1 minute.
- Remove the pan from the heat and de-glaze it with the rice vinegar. Add a tablespoon of the fresh miso to mix through to make a sauce.
- Lightly dress the salad just before serving.
- Slice the pork and place on a serving plate with a spoon of sauce and the salad on top.