Step 1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Step 2

While the rice cooks, trim and thinly slice the spring onion. Heat a large frying pan over medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the seeds to a small bowl and set the pan aside.

Step 3

Roughly chop the coriander (stalks and all). Pop into a medium bowl along with the coleslaw mix. Add the olive oil, sugar (see ingredients for both amounts), rice vinegar and half the sesame seeds. Season with salt and pepper, then mix well to dress.

Step 4

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Once hot, add the pork steaks and cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-5 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Step 5

Once the pork is cooked, drain off any excess fat. Add the teriyaki sauce to the pan, bring to a boil and bubble until the pork is coated in the glaze, 1-2 mins. Once cooked, remove to a plate and cover with another plate or foil to rest.

Step 6

When rested, slice each steak widthways. Fluff up the rice with a fork and share between your bowls, then top with the slaw and sliced pork. Spoon over any glaze left in the pan and sprinkle over the spring onion and remaining sesame seeds. Enjoy!