Pork Fillet with Coconut Chia Rice and Kaffir Lime-Coconut Sugar Glaze

Steps

1. BBQ hot plate or grill to high (if using).
2. Combine rice, water, coconut and a pinch of salt in a pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In pot on high heat, bring all kaffir lime-coconut sugar glaze ingredients to the boil and stir a few times to thicken slightly. Remove from heat.
4. Pat pork dry with paper towels and slice against the grain into 3cm-thick medallions. Season with salt and pepper.
5. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook pork for 2–3 minutes each side, until just cooked through. Remove from pan and set aside, covered with foil, to rest for 2 minutes.
6. Return pan to high heat. Stir-fry broccolini/broccoli for 1–2 minutes, until bright green and tender. Add 3–4 tablespoons water to help steam. Remove pan from heat, add mung bean sprouts and half the kaffir lime-coconut sugar glaze and toss to coat. Remove from heat.
7. Spoon ¾ cup cooked coconut chia rice per person onto each plate. Top with pork and vegetables. Drizzle over remaining kaffir lime-coconut sugar glaze. Sprinkle over peanuts and coriander.