• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the sweetcorn in a sieve.
• Trim the cucumber then quarter lengthways. Chop widthways into small pieces. 
• Halve then thinly slice the tomatoes.
• Halve, peel and thinly slice the onion.

TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!

• Place a large pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. 
• Once toasted, remove from the pan and set aside.
• Return the pan to high heat (without oil).
• Add the sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.

TIP: Watch the seeds like a hawk as they can burn easily.

• In a bowl, mix together the tomato, cucumber, onion, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p).
• Season to taste with salt and pepper.
• Slice the pork loin into ½ cm strips. IMPORTANT: Wash hands and equipment after handling raw meat.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, fry the pork until browned and cooked through, shifting frequently, 4-5 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
• Add ketjap manis, sriracha, 1 tsp sugar and 1 tbsp oil (double both for 4p).
• Cook, coating the pork in the glaze, 1-2 mins. Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the glaze if you feel it's too thick.

• Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

• Divide the warmed tortillas between plates.
• Top first with spoonfuls of charred corn salsa then the pork strips.
• Drizzle any sweet soy glaze remaining in the pan over the top.
• Finish with a dollop of creme fraiche and a sprinkle of toasted sesame seeds.