“I love the bite and fragrance of ginger with pork, and the addition of ginger beer in this super-simple dish makes it the work of moments,” says chef and restaurateur Nisha Katona.
“The sweetness that the ginger beer brings is also wonderful when offset with the pungent, savoury hit of the English mustard. You could use wholegrain or Dijon if you prefer, both of which would give a slightly tart edge to the dish that would also be very welcome.”
