Pork sushi with tangy sesame dipping sauce

INGREDIENTS

• 200g The Meat Club Pork Loin
• 1 1/2 tablespoon soya sauce
• 1/2 tablespoon mirin
• 1/4 teaspoon whole grain mustard
• 1/4 teaspoon brown sugar
• 2-4 thyme stems
• a good drizzle of olive oil
• sprinkle of sea salt
• 10 thin cucumber strips
• sushi rice
• sushi seaweed paper

Dipping sauce

• half a mango, blended
• 1/4 teaspoon of grainy mustard -1/2 teaspoon of sesame sauce (not sesame oil)
• 4-5 finely chopped mint leaves
• 1 baby lime squeezed

PREPARATION

1. Cook Sushi Rice
2. Marinate pork loins in soya sauce, mirin, mustard and sugar.
3. Place on a baking tray with baking paper, drizzle olive oil, thyme and sea salt then grill at 180 degrees for 8-10 mins.
4. Remove from grill and slice.
5. Lay out seaweed paper adding the sushi rice followed by the sliced baked pork loins, cucumber strips then roll it together

Dipping sauce

1. In a bowl, mix mango, mustard seeds and sesame sauce together
2. Strain out all fibrous bit
3. Add in mint leaves, lime juice mix and serve