Steps

1. Wash 2 yuzu fruits and peel off only the yellow zest with a knife. Shave off the white pith as it can be bitter. This is the key! Carefully remove the white pith as it's bitter. The remaining yuzu pulp can be used for baths, dressings, or ponzu sauce.
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2. Finely mince the yuzu zest.
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3. Wearing gloves, cut off the stems from approximately 200g of green chili peppers.
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4. Cut the green chili peppers in half lengthwise and scoop out the seeds with a spoon.
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5. Finely mince the green chili peppers. This is the key! If you like it spicy, you can leave the seeds in a few of the chili peppers before chopping. Be careful not to get the strong scent or seeds in your eyes while working, and wear goggles if necessary.
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6. In a bowl, combine the minced yuzu zest and green chili peppers, and weigh the total amount.
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7. Add 20% salt of the total weight and mix well until uniform. This is the key! The salt concentration affects shelf life. 20% is a guideline, but you can reduce it to around 15% if you prefer less salt.
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8. Add approximately 1 tbsp of yuzu juice from the squeezed yuzu and 1 tsp of sugar, and mix further.
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9. Transfer the Yuzu Kosho to an airtight container, press plastic wrap directly onto the surface to minimize air contact, and let it rest in the refrigerator for over 1 week.
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10. Trim the ends of 8 green beans and cut them into 3 pieces each.
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11. Cut 4 cherry tomatoes in half horizontally.
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12. Make shallow cuts on both sides of 2 slices of pork loin for sautéing.
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13. Sprinkle a little salt on both sides of the pork.
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14. Boil water in a pot, add the green beans, and blanch for about 30 seconds. Drain them in a colander and pat dry.
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15. Heat 1 tsp of vegetable oil in a frying pan over medium heat.
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16. Place the pork in the frying pan and sear until golden brown on both sides.
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17. Remove the pork from the frying pan, let it rest briefly, then cut into bite-sized pieces.
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18. In a separate bowl, combine 2 tbsp mayonnaise, 1/2 tsp Yuzu Kosho, 1 tsp white sesame seeds, and a pinch of sugar. Mix well to create Yuzu Kosho Mayonnaise.
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19. Toss the blanched green beans and chopped cherry tomatoes with the Yuzu Kosho Mayonnaise.
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20. In another bowl, combine 2 tbsp marmalade, 1 tsp Yuzu Kosho, 1 tsp vegetable oil, and a little soy sauce. Mix well to create Yuzu Kosho Marmalade Sauce.
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21. Arrange the bite-sized pork and the vegetable salad dressed with Yuzu Kosho Mayonnaise on a plate.
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22. Drizzle the Yuzu Kosho Marmalade Sauce over the pork.
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