Pork Katsu with Brown Rice Salad

Steps

1. Combine rice, water and a pinch of salt in a small 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.
2. While rice is cooking, finely dice capsicum and thinly slice spinach, spring onion and bok choy and set aside.
3. Pat pork dry and cut into 3cm-thick strips. Place seasoned flour in a small bowl, whisk egg in a second bowl and place panko breadcrumbs in a third bowl. Coat pork first in flour, then egg, then crumbs, shaking off excess as you go.
4. Heat a drizzle of oil in a medium (preferably non-stick) fry-pan on low-medium heat. Cook pork for about 3 minutes each side, until golden brown and just cooked through, adding more oil as needed. Set aside to rest.
5. Fluff up cooked rice with a fork. Add all remaining brown rice salad ingredients and season to taste.
6. To serve, spoon about half the vegetable brown rice onto a plate and top with pork katsu. Sprinkle with picked coriander and peanuts (if using) and a drizzle of katsu sauce.