Soy-Ginger Premium Pork Fillet

Thinly slice the cucumber into rounds. Thinly slice the long red chilli (see ingredients). In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber and chilli (if using) to the pickling liquid. Add just enough water to just cover the cucumber and set aside until serving.

TIP: Slicing the cucumber very thinly helps it pickle faster!

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium pork fillet all over with salt and pepper. When the oil is hot, add the pork and sear until browned, 1 minute each side. Transfer the pork to a lined oven tray. Roast, 12-14 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil. Rest until serving. Meanwhile, return the pan to a medium heat. Add the soy-ginger stir-fry sauce and cook, until bubbling, 30 seconds. Transfer the sauce to a small bowl.

While the pork is cooking, trim the baby broccoli and cut into thirds. Trim the snow peas. Finely chop the garlic.

Wipe out and return the pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli until tender, 5-6 minutes. Add the snow peas and cook, tossing, until bright green and just tender, 1-2 minutes. Add the garlic and ponzu sauce and cook until fragrant, 30 seconds. Season to taste.