Hoisin-Glazed Pork with Asian Apple Slaw and Sesame Rice

Steps

1. Combine rice, water, sesame oil and a good pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. In a large bowl whisk together mustard, sesame oil, lemon juice, soy sauce, honey and olive oil. Finely shred bok choy; peel and grate carrots; grate apple; add to same bowl, along with mung bean sprouts and toss to combine.
3. In a small bowl mix together hoisin sauce, sweet chilli sauce, rice wine vinegar and water. Set aside. Pat pork dry with paper towels, remove any excess fat, and slice into 1.5-2cm thick strips. Toss on a plate with cornflour to coat well.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Shake excess cornflour off pork and fry, in batches, for about 2 minutes each side or until golden brown and just cooked through. Add extra oil as required. Return all pork to pan, reduce heat to medium, add hoisin sauce mixture and cook for 1 minute or until sauce thickens and coats pork. Remove from heat and sprinkle over sesame seeds.
5. Spoon ¾ cup cooked rice per person onto each plate and top with hoisin-glazed pork. Serve Asian apple slaw on the side.