Five-spice and tamarind pork with blackened sweetcorn, cucumber and radish salad

Serves 4-6 Starters and mains

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Method

Lay the pork on a board with the circle of the meat facing you.

Cut 1cm down the length in the centre, then turn the knife and continue to cut following the line of the circle so the pork opens up like a book.

Mix the other ingredients together, except the coriander leaves, then smear all but a teaspoonful over the cut surface of the meat. Cover with the coriander leaves and roll the meat up. Smear over the remaining mixture and tie with string to make a nice firm round. Put aside for 30 minutes.

Oil the meat with the remaining oil and season with a little salt. Prepare a barbecue and, when you are ready to cook, rake the coals to one side. Place a drip tray in the space you have made and position a lightly oiled rack over the coals. When the coals have a light coating of ash, put the meat on the rack over the coals and sear it on all sides.

Move the seared meat over the drip tray and grill for 15 minutes more, covered with a lid, turning the meat from time to time. Transfer to a plate to rest for 20 minutes before slicing. Alternatively, sear the meat in a ridged pan and finish in the oven preheated to 180C/350F/Gas 4 for 12 minutes. Leave the meat to rest for 20 minutes or until completely cold before serving.

Put all the dressing ingredients in a screw-topped jar and shake well. For the salad, heat a ridged grill pan and add the corn cobs, then cook for about 12 minutes, turning until blackened on all sides. Transfer the corn to a dish, pour over the oil and season then turn to coat well. Leave to cool.

Put the chillies, cucumber, radishes, spring onions, edamame and coriander leaves in a large bowl. Cut the kernels from the cobs and add them. Add most of the dressing, toss gently and scatter over the micro amaranth, if using. Slice the pork and serve with the dressed salad.