Teriyaki Pork Fillet & Peanut Rice

• While the rice is cooking, thinly slice cucumber into rounds. • Thinly slice long chilli (if using). • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber and chilli (if using). Add just enough water to cover cucumber. Set aside.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. Season tenderised pork fillet all over with salt and pepper. • Cook pork, turning, until browned all over, 4 minutes. • Transfer seared pork to a lined oven tray. Roast for 15-16 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest. • While the pork is roasting, return frying pan to medium heat. Add teriyaki sauce and cook until bubbling, 30 seconds. Transfer to a small bowl. TIP: Pork can be served slightly blushing pink in the centre.

• Trim baby broccoli and cut into thirds. • Trim pea pods. • Finely chop garlic.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli until tender, 5-6 minutes. • Add pea pods and cook, tossing, until bright green and just tender, 1-2 minutes. • Add garlic and ponzu sauce. Cook until fragrant, 30 seconds. Season to taste. Remove from heat.