Spiced Pork Cutlet with Red Chimichurri and Pickled Rhubarb Salad

Ingredients

• 4 SunPork Fresh Foods Pork Cutlets
• 1 Tbsp. garlic powder
• 1 Tbsp. paprika
• 1 tsp. sumac
• 1 tsp. salt
• 3 Tbsp. oil
• 300g precooked beetroot
• ½ cup white vinegar
• 1 cup water
• Salt
• pepper
• 1 cup white vinegar
• 1 cup castor sugar
• 8 whole black peppercorns
• ½ tsp. Szechuan peppercorns
• 1 bay leaf
• 2 juniper berries
• 2 rhubarb stalks, chopped into 1-2cm pieces
• 1 large jar
• 120g baby spinach
• ½ red onion, thinly sliced
• ½ cup pomegranate seeds
• 1 lemon, juiced
• Olive oil
• 1 red onion, finely diced
• 2 Tbsp. parsley, roughly chopped
• 1 tsp. dried oregano
• ½ red chilli, finely sliced
• 60ml red wine vinegar
• 100ml olive oil