Miso Glazed Pork

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 medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing occasionally, for 2-3 minutes, or until golden. Set aside.

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

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

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