For the octopus: Heat a deep heavy pot until ripping hot. Add the olive oil, and when it just begins to smoke (wispy tendrils, not seven-alarm, billowing smoke), carefully, but quickly add the octopus
. Add the chiles, garlic, lemon and onion. Cover and reduce the heat to low. Gently simmer
until tender, 45 minutes to 1 hour. Remove the octopus, and then strain
out the liquid, discarding the solids.
Preheat a grill or wood-burning grill to high heat.
Quickly char the octopus, about 2 minutes per side. Remove from the grill and divide the head from the legs, and then slice the legs thinly.
For the salad: Mix together the octopus legs, lettuce, tatsoi, pork, cucumber, garlic and onions in a large bowl. Season with oil, vinegar and salt and black pepper. Garnish with flaxseed and fried leeks.