Sticky Hoisin Glazed Pork Steaks on Zesty Rice

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and young pea pods. Stir-fry until starting to char, 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the veg is tender, 4-5 mins.

Once tender, remove the veg from the heat and season. Stir in the sesame seeds, then transfer to a bowl and cover to keep warm.

Pop the (now empty) frying pan back on medium-high heat with another drizzle of oil. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once hot, lay the pork into the pan and cook until browned, 2-3 mins on each side.

Reduce the heat to medium and fry for an additional 2-3 mins, turning every couple of mins.

Next, stir in the hoisin sauce, honey and water for the glaze (see pantry for amount). Squeeze in a little lime juice, then turn the pork so it's well coated in the glaze. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Cook for a further 2-3 mins, until the glaze is sticky and the pork is cooked through. IMPORTANT: The pork is cooked when no longer pink in the middle.

While the pork cooks, pop the mayo and sriracha into a small bowl and mix together. 

Once the pork is ready, remove from the heat and allow it to rest for a few mins. 

Meanwhile, add the lime zest to the rice and fluff up with a fork.