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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.