Hoisin Pork with Asian Greens

In a medium bowl combine the hoisin sauce, salt-reduced soy sauce, honey and pork loin steaks. Set aside for 10 minutes. Bring a kettle full of water to the boil.

Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, covered, for 10-12 minutes or until the rice is soft. Drain.

Heat a BBQ or chargrill to a medium-high heat. Shake off any excess sauce from the pork and then add to the heat. Cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm. Rest for 5 minutes.

Place the Asian greens in a heatproof bowl and cover with the boiled water from the kettle. Set aside for 5 minutes and then drain.

Meanwhile, pour the remaining pork marinade into a small saucepan with the warm water. Bring to the boil. Cook, stirring, until the sauce thickens slightly and then remove from the heat.