Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, break pork into bite-sized pieces and add diced peppers. Top with Asian garlic, ginger & chile seasoning (use less if spice-averse), 1/4 tsp. salt, and 1 tsp. olive oil.

Bake uncovered in hot oven until pork reaches a minimum internal temperature of 160 degrees, 16-18 minutes.

Carefully remove tray from oven and drain any excess liquid.

Stir pork mixture, breaking pork into smaller pieces. Tray will be hot! Use a utensil.

While pork mixture bakes, continue recipe.

Coarsely crush peanuts in shipping bag.

Stem cilantro and reserve whole leaves.

In a mixing bowl, combine cabbage, kale, dressing, vinegar, and 1/4 tsp. salt. Massage dressing and seasoning into vegetables. Set aside.

In another mixing bowl, combine mayonnaise, hot sauce (to taste), and half the red pepper flakes (to taste; reserve remaining for garnish).

To serve, top salad with pork mixture and garnish with spicy mayonnaise (to taste), peanuts, remaining red pepper flakes (to taste), and cilantro. Bon appétit!