Sesame pork and Chinese cabbage salad

1 Place half the sesame oil, half the soy sauce, 1 tablespoon mirin and crushed garlic in a shallow glass or ceramic dish, whisking to combine. Add pork, turning to coat. Cover and marinate in fridge for at least 30 minutes.

2 Lightly spray a barbecue hotplate or chargrill pan with olive oil and heat over medium-high heat. Add pork and cook for 2–3 minutes each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and allow to rest for 3 minutes before thinly slicing.

3 Meanwhile, place remaining sesame oil, soy sauce, mirin and chilli in a large salad bowl, whisking to combine. Add vegetables and fresh mint, gently tossing to combine. Cook rice according to packet instructions.

4 Divide salad among four bowls. Top with pork and extra mint, then serve with rice on the side.