Turmeric Pork with Watermelon Salad

Cook Time 20 minutes + marinating time

Servings 4

Difficulty Easy

Ingredients

1 tbsp finely grated fresh turmeric (or 1 tsp dry turmeric)

2 tsp finely grated ginger
Pinch chilli powder
1 tbsp honey
½ cup of Greek style yoghurt
450g piece of pork neck (cut into 4 medallions), pounded 
¼ watermelon, cubed
1 small handful of mixed herbs (Thai basil, coriander, parsley)
Juice of ½ a lime
1 tbsp extra virgin olive oil
Salt

Method

Combine the fresh turmeric, ginger, chilli powder, honey and yoghurt in a shallow bowl and season with salt and pepper. Mix well, then place the pork in the marinade and coat completely. Allow to marinate overnight or for at least two hours in the fridge.

Heat a large frypan over medium-high heat and drizzle in a little olive oil. Add the marinated pork medallions, in batches, and fry for 3-4 minutes on each side until completely cooked and a nice caramelised crust has formed.

Place the watermelon in a serving bowl and dress with the herbs, lime juice and a little olive oil. Serve alongside the cooked pork.