Sauce first. Add some oil to a pan. Add a grated garlic clove and a large knob of grated ginger. Fry for 30 seconds and before they start to brown, add ketchup, Worcestershire sauce, soy sauce, honey and rice wine vinegar. Add 150ml of water, mix everything together and bubble the sauce down on a high heat until it is a nice and thick, pouring consistency.

Slaw time. Finely slice 150g of both red and white cabbage. Add to a bowl with 2 tablespoons of rice wine vinegar, a tablespoon of olive oil, a pinch of salt and a grinding of pepper. Mix everything together.

Rice time. Get your rice on, follow pack instructions.

Pork time. Get three bowls out. Add flour to one, 2 eggs to the next (season with salt and pepper and whisk them up) and your breadcrumbs to the third.

Dip your pork in the flour, followed by the eggs and then the breadcrumbs, making sure it is properly coated.

Get a pan on the heat. Add enough vegetable oil so it covers the bottom. Once hot, add your pork steaks. Flip after 4 minutes once the bottom side is golden brown. Keep flipping until the breadcrumbs are a deep golden brown and the pork is cooked through (10-12 minutes).

Take the pork out of the pan and allow to rest on a board for 3 minutes. Slice it up. Serve your pork on a plate with your steaming rice on one side and a big wodge of slaw on the other. Pour your sauce over the pork and the rice and tuck in!