• Using a vegetable peeler, slice carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • Halve snacking tomatoes. Finely chop garlic. • In a small bowl, combine sweet soy seasoning, sweet chilli sauce, garlic and the water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the garlic soy mixture, turning pork to coat. • Transfer to a plate, cover and rest for 5 minutes.

• In a large bowl, combine sriracha, half the mayonnaise and a drizzle of vinegar and olive oil. • To bowl, add mixed salad leaves, snacking tomatoes, cucumber and carrot, tossing to coat. Season to taste.

• Slice pork. • Divide salad between bowls. Top with Korean garlic soy pork steak and any remaining glaze from the pan. • Drizzle over the remaining mayonnaise and garnish with crispy shallots. Enjoy!