I sauteed the coleslaw in extra virgin olive oil; added some Mae Ploy Sweet Chili Sauce, a few crushed peanuts & red pepper. Meanwhile, I cut the pork into small pieces and fried them in olive oil, along with a bit of salt and red pepper. After they were browned and well-cooked, I added them to the cabbage mix. I cooked it all for a few more minutes, so the flavors would permeate.... added some fresh parsley from my small herb garden, and Voila! Dinner! It was spicy and crunchy, and a clementine Izzy cooled it all down to perfection.
