Bat out the pork until it is 1 cm thick. Fine julienne the peppers and onions.
Stir-fry the peppers, onion, cabbage, ginger and garlic in a little oil for 2 min, add a little stock, the soy sauce and season with salt and togarashi pepper (if this can not be found chilli flakes will be fine).
Place the pork in a hot pan, and cook for 1 min on each side, remove from the pan and allow to rest, tip away the oil from the pan, add the lamb stock, add a knob of butter then the chopped herbs to make a sauce.
For the salad toss the watercress in the reduced orange juice, sesame seeds and a little sesame oil.
Place the pork into the centre of the plate, the pepper mix on top, then the watercress salad, then drizzle over the sauce over the pork.
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