Grilled Pork Salad

1# Pork loin

3T Kosher salt

3T Granulated sugar

¼C Extra virgin olive oil

1ea Large shallot

3ea Garlic cloves

2C Cherry tomatoes

1T Chili flakes

3T Red wine vinegar

2C Arugula

Bring 6C of water to a boil and add 3T sugar and 3T salt along with whatever seasonings you like (fennel seed, chili flakes, coriander, bay leaves) and cool in refrigerator

Clean the pork chop of any sinew and fat and cut into 1? chunks

Pour cold brine over pork and allow to sit for 1 hour in the refrigerator

Preheat grill to high

Remove pork from brine and blot dry

Place a sauté pan over medium heat

Skewer pork and place on grill, cook until slightly charred and medium and rest somewhere warm

Slice shallot in 1/8? thick rings and add to the preheated pan with the extra virgin olive oil

Slice the garlic into thin slices

Cook the shallots until they are becoming limp and add the garlic to the pan and cook for 30 seconds

Add the chili flakes and cherry tomatoes to the garlic and shallots

Cook the vegetables until the tomatoes have softened and start to release their juices

Add the arugula, pork and vinegar to the pan and toss together

Check seasoning and serve