Crispy Popcorn Pork Bites with Katsu Sauce

Steps

1. Bring a full kettle to the boil.
2. Combine rice, corn, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Grate carrot and thinly slice bok choy. Mix all dressing ingredients together with carrot and bok choy in a large bowl and set aside.
4. Pat pork dry and dice 2cm. Add to a medium bowl with Asian herbs, salt and cornflour and toss to coat. Whisk the egg in a small bowl, then add to bowl with pork and toss to coat. Place breadcrumbs in a second bowl. Place handfuls of pork into the breadcrumbs and turn to coat.
5. Heat oil in a large fry-pan on medium-high heat. Cook pork in batches, for about 6 minutes, until golden on all sides and cooked through. Wipe out pan between batches and add more oil as needed.
6. Add cooked rice to bowl with dressing, carrot and bok choy. Toss to combine. Season to taste with salt and pepper.
7. Rice salad topped with popcorn pork and katsu sauce on the side.