Honey Sriracha Pork Bowl

• 350g pork tenderloin (fillet)
• 160g jasmine rice
• 200g tenderstem broccoli
• 2 tbsp honey
• 2 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, grated
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 2 spring onions, sliced

1. 1

   Cook the rice: rinse until clear, add 320ml cold water and a pinch of salt, bring to a boil, cover on lowest heat 12 min, then steam off heat 5 min.

2. 2

   Mix the honey, sriracha, soy sauce, rice vinegar, and grated garlic in a bowl. Season the pork tenderloin with salt and pepper all over.

3. 3

   Heat a non-stick or stainless pan over medium-high heat with a little oil. Sear the pork for 2–3 min per side until golden all over. Pour the sauce into the pan and reduce heat to medium.

4. 4

   Cook the pork in the sauce, turning and basting regularly, for 6–8 min until the sauce is thick and sticky and the pork is cooked through (internal temp 63°C, or juices run clear). Remove and rest 3 min.

5. 5

   Add the broccoli to the same pan with a splash of water. Cover and steam for 3 min until bright green and tender. Toss in any remaining sauce.

6. 6

   Slice the pork on the diagonal into 1cm rounds. Serve over rice with the broccoli, drizzle over sesame oil, scatter spring onion and sesame seeds.