Slice the pork into 1 ½ cm thick medallions and marinate in half the Sweet Plumb marinade and the chilli, covered in the fridge for two to twelve hours.
Brush the zucchini strips with one tablespoon of oil and char grill.
Fry the onion segments in the remaining oil on the flat grill over medium heat.
Char grill the marinated pork at the same time.
Place three zucchini strips on four plates and top with the onions and pork.
Drizzle over remaining marinade (that has not been in contact with the meat).
