Caramelised Pork & Coconut Rice

While the rice is cooking, finely grate the ginger. Cut the pork loin steaks into 2cm chunks. In a medium bowl, combine the ginger, pork loin and 1/2 the soy sauce with a drizzle of olive oil. Toss to coat and set aside.

Roughly chop the coriander. Cut the tomato and cucumber into 1cm chunks. Roughly chop the baby spinach leaves. Thinly slice the spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork and cook, tossing, until almost cooked through, 2-3 minutes. Reduce the heat to medium, then add the honey, water (for the sauce) and the remaining soy sauce. Cook, stirring, until slightly reduced, 2-3 minutes. Remove the pan from the heat, then stir through 1/2 the coriander.

In a medium bowl, combine the tomato, cucumber, baby spinach, spring onion and the remaining coriander. Just before serving, add the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.