Sesame Crumbed Pork with Veggies & Sticky Korean Sauce

Steps

1. Before you start. Bring a full kettle to the boil.
2. Cook rice. Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep pork. Pat pork dry and toss in a large bowl with salt and sesame oil. Add flour to bowl and toss to coat. Add egg to bowl, split the yolk and toss to coat. Place breadcrumbs in a second large bowl. Place pork into crumbs, turn to coat each piece well and set aside on a plate/tray.
4. Prep veggies. Prep broccoli, bok choy and carrot.
5. Cook pork. Heat oil in a large fry-pan on medium heat. Cook pork for about 5 minutes each side or until just cooked through and golden. Add more oil as needed. Set aside to rest and reserve pan. Once rested, thinly slice pork.
6. Cook veggies. Wipe pan clean and return to high heat with sesame oil. Add broccoli and bok choy and cook for about 4 minutes, until tender. Add Korean sticky chilli sauce and carrot to pan and cook a further minute, until warmed through.
7. Serve. Rice topped with veggies, sauce and pork.