Peel the ginger and grate it on a fine grater. Peel the garlic and grind with a pinch of salt in a mortar. Place all sauce ingredients in a screw-top jar and shake well until a smooth sauce forms.
Pour green peas with boiling salted water and boil until tender, 5 minutes. Drain in a colander and rinse with cold water. Cool down. Lightly mash half of the peas.
Thinly slice the Chinese cabbage. Peel the sweet pepper from seeds and partitions, cut into strips. Peel the carrots and grate on a coarse grater or cut into strips. Chop the green onion and cilantro. Cut the pork into strips.
Grind the nuts with a blender into small crumbs in the “Pulse” mode.
Mix all salad ingredients in a large bowl. Drizzle dressing over salad, toss and serve immediately.