Ingredients

• 2 grapefruits
• 4 oranges, zested
• 2 limes, zested
• 1/4 cup sugar
• 2 cloves garlic, chopped
• 1 1/2 tablespoons fish sauce
• 1/2 cup sea salt flakes
• 4 pork cutlets (about 250g each)
• 1 tablespoon Chinese five spice powder
• 2 tablespoons olive oil
• 40g butter
• 1 turnip, peeled, halved
• 1 small red onion
• 2 green jalapenos (depending on spice preference)
• 1/4 wombok (about 250g), cut into thin strips
• 10g fresh coriander, tender stems and leaves only

Method

• Step 1 Preheat the oven to 220C (200C fan-forced).
• Step 2 Using a small knife, cut the skin and pith off of the grapefruits and 2 of the oranges. Working over the bowl, cut segments from the grapefruits. Set the grapefruit segments aside and squeeze the juice from the insides of the grapefruits to measure 1/2 cup. Cut rounds from the peeled oranges and add to the grapefruit segments. Juice the remaining oranges to measure 1/2 cup. Juice the limes to measure 1/3 cup. In a bowl, whisk the sugar, garlic, fish sauce, 1 tablespoon orange zest, 1 tablespoon lime zest, and the freshly squeezed grapefruit juice, orange juice and lime juice. Set the citrus dressing aside.
• Step 3 In a large saucepan, bring the 1/2 cup of salt and 2 cups of water to a boil, whisking to dissolve the salt. Stir in 2 cups of ice and 1 cup of the citrus dressing. When the mixture has come to room temperature, add the pork cutlets. Set the pork aside to brine at room temperature for 20 minutes. Remove the pork from the brine and dry very well on a tea towel. Place the five spice in a tea strainer and liberally dust it over both sides of the pork.
• Step 4 Heat 2 large heavy frying pans over medium-high heat. Add 1 tablespoon of oil and 2 pork cutlets to each pan and cook for about 3 minutes, or until the pork is heavily caramelised on the bottom. Add 20g of the butter to each pan, basting the pork with the butter as it melts. Turn the pork over and transfer the pans to the oven. Roast for about 5 minutes, or until the pork is cooked through and registers 60°C on an instant-read thermometer. Place a pork cutlet on each of 4 plates and set aside to rest.
• Step 5 Meanwhile, using a mandolin, thinly shave the turnip, red onion and jalapenos. In a bowl, toss the shaved vegetables, wombok and coriander with 1/4 cup of the remaining citrus dressing to coat. Season to taste with salt. Add the grapefruit segments and orange rounds and toss again very gently. Divide the salad among the plates, arranging it around the pork. Drizzle with more citrus dressing and serve.