Sticky hoisin & chilli pork

Cook the rice according to pack instructions. Steam the pak choi on top of the rice (use a metal colander or sieve) for the final 3 minutes.

Meanwhile, mix the hoisin, 5 spice, sweet chilli sauce and rice vinegar in a bowl. Season the pork and rub with the oil. Place a large frying pan over a high heat, then cook each steak on the fatty edge for 1 minute, to let the fat render and the edges crisp up.

Cook the steaks together for 3-4 minutes each side until golden and cooked through with no pink meat and juices that run clear. Pour in the sauce, turn the pork so it’s coated, then remove to a plate to rest. Let the sauce bubble away for 1 minute more until glossy and thick.

Divide the rice, pak choi and cucumber between 4 plates. Thickly slice the pork and place on top of the rice. Pour the sauce over the meat and top with the salad onions.