Chinese Five-Spice Pork with Brown Rice Salad

Steps

1. BBQ grill or hot plate to medium to high (if using).
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While rice is cooking, prepare the rest of the meal. Use a sharp knife to cut kernels from corn cobs; remove core and seeds from capsicum and finely dice; remove tips and any stringy parts from snow peas and finely slice; peel and grate carrot; place all in a large bowl. In a small bowl, mix all dressing ingredients together.
4. Pat pork dry with paper towels, dust in Chinese five-spice mix and season with salt. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook pork for 3–4 minutes each side until just cooked. Alternatively, rub in oil and cook on BBQ grill or hot plate. Remove from pan/BBQ and wrap in foil to rest for 2 minutes.
5. Fluff up rice with a fork and toss with vegetables, sesame seeds and peanuts, half the dressing, and season with pepper. Slice pork thinly.
6. Spoon some brown rice salad onto each plate and top with pork. Garnish with coriander. Drizzle over remaining dressing, to taste.