Sesame Pork & Ginger-Soy Potatoes

While the potato is roasting, finely grate the ginger and garlic. Thinly slice the spring onion and pear. Thinly slice the cucumber into half-moons. In a small bowl, combine the soy sauce and 1/2 the rice wine vinegar.

In a large frying pan, heat olive oil (1/2 tbs for 2 people / 1 tbs for 4 people) over a medium-high heat. Cook the garlic, ginger and spring onion, stirring, until fragrant, 1 minute. Transfer to the soy sauce mixture and stir to combine. Set aside.

In a medium bowl, combine the mixed sesame seeds, Southeast Asian spice blend and a drizzle of olive oil, then season with salt and pepper. Add the pork loin steaks and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

While the pork is resting, combine the remaining rice wine vinegar and a drizzle of olive oil in a second medium bowl, then season. Add the mixed salad leaves, pear and cucumber and toss to combine. In a large bowl, combine the roasted potatoes and ginger-soy sauce.