METHOD

1. Season both sides of the pork chops with salt and pepper.
2. Mix all the glaze ingredients in a bowl and make the dressing by shaking all of the ingredients together in a jar
3. Heat two pots of water, one for breadfruit and one for the ota. Once the water gets to a rolling boil, place the whole unpeeled breadfruit in and cook for 20-30 minutes until you can easily poke a skewer through it. Cooking time will vary depending on the size of breadfruit. Once breadfruit is cooked, remove from pot and cut into quarters, allowing it to sit and cool for a while before removing the seeds and skin. Cut your breadfruit into serving size slices.
4. Heat a pan and add in coconut or olive oil. Sear each side of the pork chop for 3 mins or until golden brown and cooked through.
5. Wash/rinse your ota under fresh water and then remove the hard bottom end of the stems. Blanch ota in boiling water for 1min. Remove and place in ice water straight away. Let it sit for 1min and then remove and allow all excess water to drain off the ota.
6. Place pork chops on your plate and pour the glaze over it, toss salad dressing through your ota in a separate bowl before placing beside your pork, place your sliced breadfruit on the plate and serve. The salad should take up half your plate.