Teriyaki pork with pickled cabbage salad

1 Place vinegar and sugar in a large glass or ceramic bowl. Stir to dissolve. Add coleslaw and toss to combine. Stand for 10 minutes, stirring occasionally, for cabbage to lightly pickle.

2 Meanwhile combine teriyaki sauce with olive oil in a shallow dish. Add pork; turn to coat. Heat a large non-stick frying pan over medium-high heat. Cook pork for 3 minutes on each side, or until cooked through. Remove from pan, cover loosely with foil and set aside for 2 minutes to rest. Add remaining marinade mixture to pan. Bring to the boil and remove from heat.

3 Cook sugar snap peas in a small saucepan of boiling water until just tender. Drain.

4 Heat brown rice according to packet instructions. Serve the pork with rice, peas and pickled cabbage.