Crumbed Pork with Asian Brown Rice Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Juice lemon and finely grate ginger. Combine rice, water and a pinch of salt in a medium 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 15 minutes.
2. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Pat pork dry and add to a bowl, along with pork spice mix and salt. Toss to coat. Add cornflour and toss to coat well. Whisk egg in a small bowl then add bowl with pork. Toss gently to coat well.
3. Place breadcrumbs in a shallow bowl or plate. Add pork and toss again until evenly coated. Set aside while you make the salad. Mince garlic and place in a large bowl, along with all remaining rice dressing ingredients. Mix to combine. Dice capsicum 1cm and chop spinach. Add both to bowl with dressing.
4. Grate or finely chop broccoli. Cook in pot of boiling water for 1-2 minutes, drain and set aside to cool slightly. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork, in batches, for 1-2 minutes each side until golden but not cooked through. Add more oil as needed.
5. Transfer pork to prepared tray and finish cooking in the oven for 4-5 minutes (depending on thickness), until cooked through. Set aside to rest for about 3 minutes before slicing thickly. Place cooked rice in a sieve and rinse under cold water. Drain well then add bowl with dressing and veggies, along with broccoli and toss to combine.
6. To serve, spoon Asian brown rice salad onto plates and top with slices of crumbed pork. Serve with a dollop of sweet chilli sauce (if using).