Pork Scotch with Braai Salt & Potato Salad

Steps

1. Prep potato salad. Prep potatoes, parsnip, broccoli and onion.
2. Cook potatoes. Add potatoes and parsnip to a large pot of salted water. Bring to a rolling boil on high heat and cook on high for 20 minutes, until tender. Add broccoli to pot for last 3 minutes of cook time or until bright green and tender. Drain.
3. Cook pork. Pat pork dry and toss with first measure of braai salt. Heat oil in a large 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 onion. Return pan to heat with oil. Cook onion for about 3 minutes, until nearly tender. Add potato spices and cook a further 1 minute, until fragrant.
5. To finish. Add cooked potatoes, parsnip, broccoli, onion, spinach and vinegar to a bowl and toss to combine. Season to taste with salt and pepper. Slice pork and toss in any resting juices.
6. Serve. Potato salad topped with pork, a sprinkle of braai salt and a dollop of smoked garlic aioli.