1: Marinate the Pork with 20g of sage, half a cup of pineapple juice, a pinch of salt, 3 spoons of balsamic vinegar, 5 spoons of honey and 1 teaspoon of black pepper.
2: Leave your meat in the marinade for an hour before you braai it. You can also use the marinade as a baste while the meat is on the fire.
3: For the salad - tear the lettuce, dice your tomatoes, grate the carrots, and slice your onions. Dress it with a quarter glass of lemon juice, honey, plain yoghurt, and olive oil.