• Remove centre veins from makrut lime leaves, then very finely chop. • Thinly slice pear(see ingredients) into wedges. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • In a second small bowl, combine mayonnaise and the soy sauce. TIP: The leaves are fibrous so make sure to cut them very thin.

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and crushed peanuts. • Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine pear, slaw mix, baby spinach leaves, soy mayonnaise and a drizzle of olive oil. • Toss to combine and season.

• Wipe out frying pan and return to medium-low heat. • Cook makrut-lime sauce mixture, stirring, until bubbling, 1 minute.

• Slice pork. • Divide peanut-crumbed pork and creamy slaw between plates. • Spoon makrut lime-oyster sauce over pork to serve. Enjoy!