Sesame Crumbed Pork & Garlic Veggies

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Chop the red capsicum into small pieces. Roughly chop the Asian greens. Thinly slice the spring onion. Thinly slice the long red chilli (if using). In a small bowl, combine the garlic aioli and Japanese dressing.

Pull the pork schnitzels apart (there will be about 2 per person). In a shallow bowl, combine the plain flour, the salt (for the pork) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and black sesame seeds. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and red capsicum and cook, stirring, for 3-4 minutes or until tender. Add the Asian greens and cook for 1 minute, or until just wilted. Add the garlic and soy sauce and cook, stirring, for 1 minute or until fragrant and reduced.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Add the crumbed pork and cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel.