• Drain sweetcorn. • Grate carrot. • Slice pork loin steaks into 1cm-thick strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook ginger paste, sweet soy seasoning and pork strips, in batches, until golden, 2-3 minutes. • Remove the pan off the heat, return all pork to the pan, then add the honey. Toss to coat. TIP: Cooking the pork in batches over a high heat helps it stay tender

• Meanwhile, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide slaw between bowls. • Top with soy-ginger pork, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and tear over coriander to serve. Enjoy!