Sticky Pork Fingers with Sesame Rice and Vegetables

Steps

1. a large pot of salted water to the boil.
2. Combine rice, water and 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Cut broccoli into small florets and slice stalks 0.5cm; peel carrot, cut in half lengthways and slice 0.5cm on an angle; remove core and seeds from capsicum and cut into thin strips. Cook broccoli, carrot and capsicum in pot of boiling water for 2 minutes, until bright and tender. Drain and set aside.
4. Place all sticky pork marinade ingredients into a small bowl and mix to combine, until cornflour is dissolved.
5. Pat pork dry and trim any excess fat. Slice into 1cm strips and season with salt and pepper. Heat oil in a large fry-pan on high heat. Stir-fry pork for 2–3 minutes, until nearly cooked. Add sticky pork marinade, reduce heat to medium and toss to coat pork. Toss through cooked vegetables.
6. When rice has finished steaming, fluff up grains with a fork and stir through sesame oil.
7. Spoon ¾ cup cooked sesame rice into each bowl, top with sticky pork fingers and vegetables. Sprinkle over sesame seeds.