Hoisin-Glazed Pork with Asian Apple Slaw and Sesame Rice

Steps

1. Combine sesame rice ingredients 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 during cooking.
2. In a large bowl, whisk together mustard, sesame oil, lemon juice, soy sauce, honey and olive oil. Thinly slice bok choy; grate carrots and apple; thinly slice spring onions (if using). Add veggies to bowl with dressing and toss to combine. Season to taste and set aside.
3. Pat pork dry with paper towels and slice into 1.5-2cm-thick strips. Place cornflour on a plate and coat each piece of pork in cornflour, shaking off excess as you go.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook pork, in batches, for about 2 minutes each side, until golden and just cooked through. Add extra oil between batches if required.
5. Wipe pan clean with paper towels and return to medium heat. Add all cooked pork to pan, along with hoisin glaze and cook for about 1 minute, until sauce has thickened and pork is coated.
6. spoon ¾ cup cooked sesame rice per person onto each plate and top with hoisin-glazed pork. Serve Asian apple slaw on the side.