Sichuan-Glazed Pork Rissoles

While the fries are cooking, thinly slice the pear into matchsticks. Thinly slice the cucumber into half-moons. Thinly slice the spring onion, keeping the green and white parts separate. In a large bowl, combine the Japanese dressing (see ingredients) and rice wine vinegar. Set aside.

In a medium bowl, combine the pork mince, white parts of the spring onion, fine breadcrumbs, egg and the salt. Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Set aside. You should get 3-4 rissoles per person.

Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side. Remove the pan from the heat, then add the Sichuan garlic paste, soy sauce and the water (for the sauce). Turn the rissoles to coat in the glaze.

While the rissoles are cooking, add the slaw mix, cucumber, pear and the green parts of spring onion to the bowl with the Japanese dressing. Season to taste and toss to coat.