Southeast Asian Pork Schnitzel

• While potato is baking, finely chop garlic. Grate carrot. Slice apple into thin sticks. • In a small bowl, combine the soy sauce and a drizzle of vinegar. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and ginger paste and cook, stirring until fragrant, 1 minute. • Transfer garlic and ginger oil to the bowl with soy sauce and stir to combine. Set aside.

• In a shallow bowl, combine Southeast Asian spice blend and a good pinch of salt and pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. • Dip pork schnitzels into the spice mixture, followed by the egg and finally in the breadcrumbs. Set aside.

• When the potatoes have 10 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine a drizzle of the vinegar, a pinch of salt and pepper and a drizzle of olive oil. • Add shredded cabbage mix, carrot and apple and toss to combine. • To the roasted sweet potatoes, pour over the soy-ginger sauce and toss to combine on the oven tray.