Asian Pork Schnitzel & Ginger-Coconut Sauce

While the rice is cooking, finely grate the ginger and garlic. Grate the carrot. Thinly slice the pear. In a medium bowl, combine the rice wine vinegar (for the dressing) and a drizzle of olive oil. Season with salt and pepper. Add the shredded cabbage mix, carrot and pear to the bowl and set aside.

Pull apart the pork schnitzels (they may be stuck together). In a shallow bowl, combine the plain flour, Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs. Dip the pork schnitzels into the flour mixture, followed by the egg and finally into the panko mixture. Transfer to a plate.

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork, in batches, until golden and cooked through, 2-3 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.

Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Cook the ginger and garlic, stirring, until fragrant, 1-2 minutes. Add the coconut milk, soy sauce and rice wine vinegar (for the sauce). Stir to combine and simmer until slightly thickened, 1-2 minutes. Remove from the heat.