Grilled pork and herb salad

Instructions

1. Remove the rind from the pork chop and reserve. Brush the pork chop all over with coconut oil and season with salt. Heat a heavy–based frying pan over high heat. Add the pork chop and rind. Cook the pork rind until golden and crisp and the chop for 3 minutes on each side or until golden and cooked to your liking. Remove from the heat, brush the chop with kecap manis and set aside to rest.
2. Meanwhile, place the glutinous rice in a sieve and run briefly under cold water. Drain, then place in a heavy–based frying pan over medium–high heat. Wetting the rice helps cook the rice through while it’s drying. Stir the rice until it smells nutty and is toasted and caramelised. Remove from the heat, stand until cool, then pound to a powder in a mortar and pestle. This will make more than you need for this recipe, but you can make it in advance and store in an airtight container.
3. For the dressing, place all ingredients in a bowl and stir to combine.
4. To serve, slice the pork into thin strips, reserving any resting juices. Coarsely chop the crisp rind. Place the herbs, spring onion, shallot, sliced pork, reserved juices, dressing and 2 teaspoons of roasted rice in a bowl. Toss to combine, then transfer to a serving plate and sprinkle with the chopped rind and remaining roasted rice powder. Serve immediately with the cucumber on the side.