Taiwanese-Style Pork With Sesame Greens with Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Pat your pork loin steak[s] dry with kitchen paper

Rub with a little vegetable oil and season both sides with your 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 seasoned steak[s] and cook for 4-5 min on each side or until 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 your spring greens then pat it dry with kitchen paper

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

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 your spring onion[s]

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