Teriyaki Pork Bowl with Vermicelli Salad

Steps

1. oven grill to high. Bring a full kettle to the boil.
2. Using a tablespoon, scoop heaped tablespoons worth of pork grind. Roll into balls using clean hands and set aside on a plate. Whisk together all teriyaki glaze ingredients in a small bowl and set aside.
3. In a medium bowl, whisk together vinegar and sugar. Peel cucumber into long ribbons using a peeler. Just before serving, toss cucumber and mesclun together in bowl with vinegar and season to taste with salt.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for 7-8 minutes, turning occasionally, until browned and cooked through. While pork is cooking, pour boiling water over noodles in a large, heat-proof bowl and use a fork to separate strands. Cover and leave for 5 minutes, until tender.
5. Drain noodles well and return to bowl. Use kitchen scissors to cut noodles in a few places to make them easier to eat. Toss with soy sauce and sesame oil. Add bok choy to noodles just before serving and toss to combine. Season to taste with pepper.
6. Once pork balls are cooked through, drain any excess oil from pan, pour over teriyaki glaze and place on top rack of oven to grill for about 1 minute, until glazed. Remove from oven and toss through spring onions and sesame seeds.
7. divide vermicelli salad between bowls and top with teriyaki pork. Spoon over any remaining glaze and top with cucumber salad.