Lighter Taiwanese-Style Pork With Sesame Greens

Rinse the white long grain rice until the water runs clear, then add it to a pot with a lid with 175ml [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Pat the pork loin steaks dry with kitchen paper

Rub them with a little vegetable oil, the five-spice mix and a pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the spiced pork loin steaks and cook for 4-5 min on each side or until they're browned and cooked through

Whilst the pork is cooking, peel and finely slice (don't chop!) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Wash, then rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips, then pat dry with kitchen paper

Wash the spinach, then pat dry with kitchen paper

Combine the hoisin sauce, rice vinegar and soy sauce in a small bowl – this is your hoisin sauce

Once the pork is cooked, reduce the heat to low and add the hoisin sauce to the pan

Cook for a further 1 min, turning the pork steaks several times until they're nicely coated

Remove the pan from the heat and set aside to rest for a couple of min – these are your Taiwanese-style pork steaks

Heat a separate large, wide-based pan (preferably non-stick with a matching lid) with the toasted sesame oil over a medium heat

Once hot, add the sliced spring greens, spinach, sliced garlic, and chopped ginger with a pinch of salt

Give it a good mix up and cook, covered for 3-4 min or until tender – these are your sesame greens

While the veg is cooking, trim, then slice the spring onion[s]

Roughly chop the peanuts (or bash them in their bag!)