Quick Sticky Spiced Pork

• While rice is cooking, roughly chop baby spinach leaves. Drain sweetcorn. • In a medium bowl, combine smokey aioli and a drizzle of white wine vinegar and olive oil. Top with slaw mix, corn and spinach. Set aside.

TIP: Toss the slaw just before serving to keep it crisp!

• When rice has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Cook pork strips, in batches, until golden,2-3 minutes. Transfer to a bowl. • Reduce heat to medium. Return all pork to frying pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add sticky meat glaze, brown sugar and splash of water. Toss to coat and cook until slightly reduced, 1 minute.

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