Step 1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

Step 2

Thinly slice the cucumber into batons. Thinly slice the green pear into matchsticks. Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the pork strips and toss to coat.

Step 3

In a medium bowl, combine the Japanese dressing, pear and slaw mix and toss to coat.

Step 4

Heat a large frying pan to a high heat with a drizzle of olive oil. Add 1/2 the pork strips, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining pork strips. TIP: Cooking the pork without any excess marinade helps keep it tender without stewing the meat.

Step 5

Heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.

Step 6

Drain the pickling liquid from the onion. Bring everything to the table. Spread the tortillas with the garlic aioli, then fill them with the Japanese slaw, pork strips, cucumber and pickled onion. Sprinkle over the crushed peanuts to serve.