Everyone knows and loves char siu pork in Australia, so this is an easy win for a quick and simple dinner. The deliciously sticky meat is balanced by the crisp, vibrant salad and comforting fluffy rice. Don't skip smashing your cucumber – it makes the salad so much brighter with big, tangy flavour.
Preheat overhead grill to high. Place Chinese High-Five Blend, hoisin sauce, ½ the sesame oil, 1½ tablespoons brown sugar and salt and pepper in a bowl and mix to combine. Add pork and toss to coat. Set aside to marinate until ready to cook.
Place rice and 310ml (1¼ cups) cold water in a small saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered until ready to serve. While rice is cooking, continue with step 3.
Peel and crush garlic. Peel and finely grate ginger. Place garlic, ginger, remaining sesame oil, rice wine vinegar, 2 teaspoons brown sugar and soy sauce in a bowl and mix to combine.
Line a baking tray with foil. Add pork to tray with marinade, and bring the sides of the foil up to create a boat (to catch the juices). Place under grill and cook for 5–7 minutes or until deeply caramelised and just cooked through. Enclose with foil and rest for 5 minutes. While pork is cooking, continue with step 5.
Use a rolling pin or the back of a spoon to gently bruise cucumber. Roughly chop into bite-sized pieces. Cut radishes into wedges. Rinse and finely chop coriander stems and roughly chop leaves. Place cucumber, radish and coriander in a bowl with salad dressing and toss to combine. Season to taste.
Slice pork. Divide rice between bowls, top with pork and cucumber salad to serve.