Preheat the oven to 220oC/200oC fan-forced. To prepare the ingredients, quarter the potatoes and finely slice the spring onion and chilli (deseeded). Roughly chop the mint, trim the sugar snap peas and cut into strips, and peel and grate the carrot.

In a medium bowl, marinate the pork loin steaks in the salt-reduced soy sauce with a good grind of black pepper.

Place the potatoes onto a lined oven tray, drizzle with the olive oil, season with salt and pepper and toss to combine. Cook the potatoes in the oven for 25 minutes or until golden and crunchy.

Place the spring onion, mint, long red chilli, carrot, and sugar snap peas into a salad bowl and toss to combine. Set aside.

Heat a dash of olive oil in a pan over a medium-high heat. Add the pork and cook for 3-4 minutes on each side or until just cooked through. Remove the pork from the pan and cover with aluminium foil. Rest for 5 minutes.

Add the potatoes to the salad bowl. Toss with the white wine vinegar, a drizzle of olive oil and season with salt and pepper.

Divide the potato salad between plates and then serve the pork steaks on the side.