Char Siu Pork & Sesame Soy Greens

• Heat a large frying pan over high heat with a drizzle of olive oil. Season tenderised pork fillet all over, then add to the hot pan. Cook pork, turning, until browned all over, 4 minutes. • Transfer pork to a lined oven tray and roast, 15-16 minutes for medium, or until cooked to your liking. • Remove tray from the oven, transfer pork to a plate and spoon over char siu paste to coat. Cover and leave to rest until serving.

• While the pork is roasting, thinly slice cucumber into half-moons. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster.

• Finely chop garlic and fresh chilli (if using). • Place garlic, chilli and ginger paste in a small heatproof bowl. • Return the frying pan to high heat with olive oil (3 tbs for 2 people / 1/3 cup for 4 people). Heat oil until just smoking, 1 minute. • Carefully pour the oil over the ginger mixture in the bowl and stir to combine.

TIP: Use as much or as little chilli as you like.

• Roughly chop baby broccoli and green beans. Thinly slice spring onion. • Return the frying pan to medium-high heat with a dash of water. Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add the soy sauce, mixed sesame seeds and a drizzle of olive oil. Toss to combine.