Step 1

Bring a saucepan of salted water to the boil. Add pork, reduce heat to a simmer and cook for 20 minutes or until pork is just cooked through. Drain. Set aside to cool.

Step 2

Combine vinegar, sugar, onion and 1/2 tsp each salt flakes and freshly ground black pepper in a bowl and stand for 30 minutes to pickle slightly.

Step 3

Combine cabbage and carrot in a large bowl. Using your fingers, coarsely shred pork and add to cabbage mixture. Add pickled onion, pickling liquid and lemon myrtle macadamia oil, and toss well. Transfer to a serving platter.

Step 4

Cook the macadamia nuts in the macadamia oil in a frypan over low heat, stirring gently, for 3 minutes or until just brown. Drain on paper towel.

Step 5

For the dipping sauce, combine all the ingredients in a small serving bowl. Stir until the sugar is dissolved.

Step 6

Scatter salad with fried macadamias, hot mint and fried Asian shallots. Serve with the dipping sauce and prawn crackers, if using.