Crispy Shallot Crumbed Pork

While the rice is cooking, finely chop the garlic. Slice the carrot into thin sticks. Trim the green beans. Roughly chop the Asian greens. Heat a large frying pan over a medium-high heat. Add the sesame seeds (see ingredients) and toast, tossing, until browned, 2-3 minutes. In a medium bowl, combine the mayonnaise, sesame seeds, sesame oil blend and rice wine vinegar. Season with salt and pepper.

TIP: You can cut the carrot into half-moons if you prefer.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and crispy shallots. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko-shallot mixture. Transfer to a plate.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, stirring, until tender, 4-5 minutes. Add the garlic and cook for 1 minute or until fragrant. Add the Asian greens and soy sauce and cook, stirring, until softened, 2 minutes.