Summer meat slaw (pulled pork coleslaw)

Halve a head of green cabbage, remove the core with two angled cuts, quarter it, and slice every quarter inch or so, keeping the pieces uniform and no smaller.

Put sliced green onions, sliced red pepper and crushed garlic in a large mixing bowl; peel the carrot straight into the bowl in strips.

Heat the shredded cooked pork in a large skillet over high heat, melting the fat and juices and getting some brown crust; add a little vegetable oil if it needs more fat.

Toss the hot meat with the vegetables so its heat slightly softens them and takes the raw edge off the garlic.

Return the pan to high heat with a couple tablespoons of vegetable oil, add the cabbage with a generous pinch of salt and toss until very hot, partially charred in spots and flexible but still a little crunchy.

Add the cabbage to the bowl with black pepper, a generous squeeze of sriracha and a generous splash of seasoned rice vinegar; toss thoroughly with tongs.

Toss in freshly chopped cilantro last; taste for salt, heat or vinegar.

Serve hot, warm or at room temperature, scattered with sliced green onions, optionally over rice.