Instructions:

Serves 6 Instructions Pork 1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. 2. Season the pork with salt and add to the pan to cook 3. Turn occasionally, for 8–10 minutes or until pork is just cooked. Ensure they reach 75c internal for 30 seconds Pork Glaze 1. Combine hoisin sauce & honey 2. Pour into pan with pork & bring to the bubble 3. Turn the fillet in the glaze until sticky & remove from the heat Slaw Dressing 1. Whisk together the sunflower oil & sesame oil 2. Add the mirin & rice vinegar then whisk together Slaw Salad 4. In a bowl, mix the sliced cabbages, onion & red pepper 5. Mix thoroughly with the Slaw dressing NB* Carve the pork fillet before serving with the slaw (and rice if ordered) Ingredients Pork  pork chops: 6 each  oil: for cooking  salt: to season Pork Glaze  hoisin sauce: 80 ml  honey: 40ml Slaw Dressing  sunflower oil: 1 tablespoon  sesame oil: 2 tablespoons  mirin wine: 2 tablespoons  rice wine vinegar: 2 tablespoons Slaw Salad  chinese cabbage: 110g (shredded)  red cabbage: 140g (shredded)  spring onions: 3 each (sliced)  green capsicum: 1 each (sliced)  sesame seeds: 2 tablespoons  lemon: 1 each (cut in to 6 wedges)