Serve this dish with a side of steamed rice, or charred
flatbread or tortillas.
1large pork loin fillet (500gm), sinew removed, quartered, at room temperature1 tbspgrapeseed oil2 tbsp honey or agave syrup12 spring onions, trimmedJalapeño and lime salsa2pickled jalapeños, finely chopped, plus 1 tbsp pickling liquid½ white onion, finely chopped2 garlic cloves, finely chopped1spring onion, finely choppedJuice of 2 large limes
Heat a char-grill pan over medium heat, brush pork with oil and grill, turning occasionally, until charred and almost cooked through, brushing with honey for 2 minutes at the end of cooking to glaze pork (15-18 minutes). Rest for 5 minutes.
Meanwhile, grill spring onions, turning occasionally, until charred (8-10 minutes).
For jalapeño and lime salsa, combine ingredients in a bowl, season to taste and serve spooned over pork and charred spring onions.