Quick American-Style BBQ Pork

• While the rice is cooking, thinly slice celery. Drain the sweetcorn. • In a medium bowl, combine smokey aioli and a drizzle of white wine vinegar and olive oil. Add slaw mix, corn and celery. Set aside.

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

• When the rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork strips, in batches, until golden, 2-3 minutes. • Reduce heat to medium. Return all the pork to the pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add BBQ sauce and a 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.