Sesame-ginger Pork Bowl

Method

1. Cook the riceRinse the rice until the water runs clear. Place in a small saucepan with 250 ml (1 cup) water. Cover and bring to a simmer over medium heat. Reduce to low and cook for 12 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for at least 5 minutes. Alternatively follow the guidance for 1 cup of rice in a rice cooker.
2. Prep the vegetablesThinly slice the cucumber. Julienne or coarsely grate the carrot. Trim the baby broccoli and cut it lengthwise. Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the spring onion.
3. Quick pickle the vegetablesIn a bowl, mix 1 tbsp rice wine vinegar, 2 tsp sugar, and a pinch of salt. Add the cucumber and carrot and toss to coat. Set aside to lightly pickle, tossing occasionally.
4. Cook the baby broccoliToss the baby broccoli with 2 tsp oil, salt, and pepper. Heat a frypan over high heat and cook for 3–4 minutes, turning occasionally, until tender and lightly charred. Remove from the pan.
5. Cook the pork minceHeat 2 tsp oil in the same pan over high heat. Add the pork mince, breaking it up as it cooks, and cook for 3–4 minutes until browned. Stir in the ginger, garlic, and half the spring onion, and cook for 2–3 minutes until the pork is slightly crisp.
6. Finish and serveAdd the teriyaki sauce and 1 tsp soy sauce to the pork and cook for 1 minute until heated through. Drain the pickled vegetables. Add 2 tsp of soy sauce to the rice and fluff with a fork and divide it between bowls. Top with the pork, baby broccoli, and pickled vegetables. Finish with sesame seeds and the remaining spring onion.