Sichuan-Glazed Pork Rissoles

While the fries are baking, slice the green apple into matchsticks. Thinly slice the celery. Thinly slice the spring onion, separating the green and white parts. In a large bowl, combine the Japanese dressing (see ingredients) and rice wine vinegar.

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 (4-5 per person). Transfer to a plate.

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the pork rissoles, turning occasionally, until browned and cooked through, 6-8 minutes. Remove the pan from the heat. Add the Sichuan garlic paste, soy sauce and the water, turning the rissoles to coat.

To the bowl with the dressing, add the slaw mix, celery, apple and green parts of spring onion. Toss to coat. Season with salt and pepper to taste.