Pork Scotch with Smoked Salt and Potato Salad

Steps

1. Cook potatoes Cut potatoes into 2cm rounds and cook in a pot of salted water, covered, for about 20 minutes, until just tender.
2. Prep veggies Dice courgettes, capsicum and red onion 1cm.
3. Cook pork Pat pork dry and toss with first measure of smoked salt and a drizzle of oil. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook pork for about 4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest covered. Reserve pan.
4. Cook veggies Return pan to heat with a drizzle of oil. Cook courgette and onion for about 3 minutes, until nearly tender. Add capsicum, a knob of butter and potato spices and cook a further 1 minute, until fragrant and tender.
5. To finish Add cooked potatoes, veggies, spinach and a drizzle of vinegar to a bowl and toss to combine. Season to taste. Slice pork and toss in any resting juices.
6. Serve potatoes and veggies topped with pork, a dollop of smoked aioli and any remaining smoked salt.