Ingredients:
4 Tbsp. Hoisin sauce
4 Tbsp. salt-reduced soy sauce
1 Tbsp. rice vinegar
1 pack (about 700g) fresh pork neck steaks (cut into thick pieces)
Olive oil for cooking
1 pack baby buk choi or one handful of chopped spinach (we used spinach)
200g tenderstem broccoli or broccolini
1 cup cooked jasmine or sushi rice
2 tsp. toasted sesame seeds (mix)
Method:
Combine hoisin sauce, soy sauce and rice vinegar in a large bowl. Add the pork neck pieces in marinade and set aside.
Remove the pork neck from the marinade, but reserve the marinade. Heat a large frying pan over high heat, add oil and pork and cook for a minute on each side to seal. Lower the heat to moderate and cook further until cooked through. Remove the pork from the pan, cover and set aside.
Meanwhile, steam the greens until tender.
Combine the reserved marinade with ¼ cup of water in a small pan and bring to the boil.
To serve, place the rice in the middle of the plate, then top with the green vegetables. Add the pork pieces and spoon the marinade over and top with the sesame seeds.