Miso Pork & Sesame Rice

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the long red chilli (if using). Roughly chop the coriander. Grate the carrot (unpeeled). Slice the pork loin steaks into 1cm strips. Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.

In a small bowl, combine the miso paste (see ingredients list), garlic, soy sauce, rice wine vinegar, brown sugar and water (for the sauce).

In the large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and cook, tossing occasionally, until just cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining pork. Return the pan to a medium heat, add the miso sauce and cook, stirring, until bubbling and thickened, 4-5 minutes. Return the cooked pork to the pan and turn to coat in the sauce.

Add the spring onion and mixed sesame seeds to the jasmine rice and stir to combine. In a large bowl, combine the mixed salad leaves, carrot, cucumber, tomato, crispy shallots and Japanese dressing. Toss to coat and season to taste with salt and pepper.