Korean barbecue pork with rice salad

Korean barbecue sauce and pork

• 80 g water
• 1 tsp cornflour
• 2 garlic cloves
• 1 fresh long red chilli, trimmed, cut into halves and deseeded if preferred
• 3 cm piece fresh ginger, peeled
• 40 g soy sauce
• 50 g rice wine vinegar
• 60 g soft brown sugar
• 350 - 400 g pork fillet, trimmed (see Tips)

Rice salad

• 100 g white cabbage, cut into pieces (5 cm)
• 1 - 2 bunches Asian greens (approx. 200 g), stems and leaves separated
• 250 g jasmine rice
• 900 g water
• 1 tsp salt, plus extra to season
• 2 eggs, lightly beaten
• ground black pepper, to season
• 130 g fresh bean sprouts
• 1 red capsicum, cut into matchsticks
• 2 - 3 sprigs fresh coriander, leaves only, for garnishing
• 1 - 2 tsp black sesame seeds