• 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 pan from heat, return all pork to the pan, then add the honey. Toss 
to coat. 

TIP: Cooking the pork in batches over high heat helps it stay tender!

• Meanwhile, in a large bowl, combine shredded cabbage mix, mixed salad 
leaves, carrot, sweetcorn, the mayonnaise and a drizzle of vinegar and 
olive oil. Season to taste with salt and pepper. 

• 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!