You will need

Serves 4

For the brine:

  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 300ml water
  • 2 tablespoons olive oil

For the pork:

  • 4 boneless fossil farm pork loin steaks

For the salad:

  • ¼ white cabbage, very finely sliced
  • ¼ red cabbage, very finely slice
  • 1 large carrot, peel and very finely sliced
  • 4 spring onions very finely sliced on the diagonal
  • 1 bunch roughly chopped fresh coriander

For the dressing:

  • 3 tablespoons walnut oil
  • 3 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 garlic clove, crushed to a paste
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • Pinch of red pepper flakes with seeds


Put the brine ingredients into a stainless-steel saucepan. Dissolve the sugar and salt slowly in the water over low heat, add the oil, then bring to a boil. Remove from the heat and let cool, then top off with cold water to the original quantity of brine (300ml)

Place the pork cutlets in a glass, ceramic, or stainless-steel bowl. Pour in the cold brine and mix well, then let stand in a cool place for 2-3 hrs.

Prepare the salad ingredients. I find the best way is to finely slice the root vegetables using a food processor fitted with a fine slicer attachment. 

Combine all the dressing ingredients in a bowl and mix well. Transfer to a saucepan and gently warm; do not boil. Pour over the salad and mix well, then leave in a warm place to marinate.

Heat the olive oil in a frying pan. Drain the pork well, then pat dry with paper towels. Pan-fry gently for 3-4 minutes on each side. Serve with the warm coleslaw and a few boiled new potatoes.

Why do we brine? Good question…we brine meats that are naturally very lean such as pork and chicken, during the brining process the meats take on the extra liquid and salt and this results in juicer and more flavourful result without the dryness usually associated with these lean meats.