Sesame Crumbed Pork & Ginger Rice Bowl

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and cut into 2cm pieces. Roughly chop the Asian greens. Thinly slice the spring onion. Thinly slice the long green chilli (see ingredients list), if using. In a small bowl, combine the garlic aioli and Japanese dressing. Set aside.

Pull the pork schnitzels apart (they may be stuck together). In a shallow bowl, combine the plain flour, salt (for the pork) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and black sesame seeds. Dip the pork schnitzels into the seasoned flour, followed by the egg, and finally in the panko-sesame mixture. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook, stirring, until tender, 5-6 minutes. Add the Asian greens and cook until just wilted, 1 minute. Add the garlic and soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Add the crumbed pork and cook until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.