Hoisin-Glazed Pork Fillet with Apple Salad & Coriander

Steps

1. Preheat oven to 220°C (200°C fan bake). Bring a kettle to the boil. If you do not have an ovenproof frypan, set aside a baking dish.
2. Heat a dry pot on medium heat. Add coconut thread and toast for about 1 minute, until golden. Add rice, boiling water measure and a pinch of salt 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. Pat pork dry and season with salt and pepper. Coat in first measure of hoisin glaze and leave to marinate for 5 minutes.
4. Peel cucumber and carrot into ribbons. Thinly slice bok choy. Cut apple into matchsticks. Just before serving, toss all salad ingredients in a bowl. Season to taste with salt.
5. Heat oil in an ovenproof frypan on medium-high heat. Cook pork for about 5 minutes, turning often, until golden on all sides but not cooked through. Transfer pork to baking dish, if using. Place pork in the oven and bake for about 10 minutes (depending on thickness), or until just cooked through. Remove from oven and add remaining hoisin glaze to pan. Turn pork to coat well. Rest, covered, before thinly slicing. Toss back through glaze from pan.
6. Top rice with pork, salad and coriander.