Coconut Pork Sirloin with Crunchy Slaw and Rice

Steps

1. Cook rice. Combine rice, 2½ cups water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Cook pork Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered. Reserve resting juices.
3. Prep slaw Thinly slice bok choy and asparagus and grate carrot. Add to a medium bowl, along with remaining slaw ingredients. Just before serving, mix to combine and season to taste.
4. Serve rice topped with pork and any resting juices. Place slaw on the side and dollop with remaining sesame mayo.