Coconut and thyme Pork Salad

Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the brown sugar and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.