Nobody is glazing over when these delicious bowls hit the table. Saucy, gingery pork is spooned over fluffy rice with a good helping of veg for flavour that makes sure everyone is paying attention. Tune in and tuck in!
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Peel carrot and cut into thick diagonal slices. Trim cabbage and cut into large pieces. Thinly slice spring onion. Finely grate ginger. Place ginger in a bowl with mirin, sugar, soy sauce and 30ml (1½ tablespoons) water and mix well to combine.
Heat ½ the oil in a frypan over high heat. Season pork with salt and pepper and cook for 2 minutes each side or until just cooked. Remove from pan, cover with foil and keep warm.
Add remaining oil to the same pan over high heat. Add cabbage and carrot and cook, stirring occasionally for 3–4 minutes or until vegetables are caramelised.
Add sauce mixture to pan and bring to the boil for 3 minutes or until sauce has started to reduce. Return pork to pan and turn to coat in sauce. Cook for a further 4 minutes or until pork is heated through and sauce has reduced further.
Remove pork from pan and slice. Divide rice between bowls and top with vegetables, pork and any extra sauce. Sprinkle with spring onion and sesame seeds to serve.