Express Pork Curry & Japanese Slaw

• Meanwhile, grate carrot. 
• Trim and roughly chop pea pods. 
• Thinly slice spring onion.
• In a large bowl, combine shredded cabbage mix, grated carrot, pea pods and 
Japanese-style dressing and a drizzle of olive oil. Season to taste. 

• Wipe out frying pan and return to high heat with a drizzle of olive oil. 
• Cook pork strips in batches, until golden, 2-3 minutes.
• Reduce heat to low, then stir in Japanese curry paste, the butter (for the sauce), 
water, honey and remaining garlic paste until slightly reduced, 1-2 minutes.