Preheat the oven to 220°C/200°C fan-forced. Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork tenderloin all over with salt and pepper. Cook the pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray. Roast the pork for 15 minutes for medium, or until cooked to your liking. Remove the tray from the oven, transfer the pork to a plate, spoon over the char sui sauce to coat. Cover and leave to rest until serving.

While the rice is cooking, roughly chop the cucumber. In a medium bowl, combine the cucumber, rice wine vinegar, a dash of water and a generous pinch of salt and sugar. Toss to combine and set aside.

Finely chop the garlic and chilli (see ingredients). Place the garlic, chilli and ginger paste in a small bowl. Return the frying pan to a high heat with olive oil (3 tbs for 2 people / 1/3 cup for 4 people). Heat until just smoking, 1 minute. Carefully pour the oil over the ginger mixture in the bowl and stir to combine. TIP: The hot oil will bubble up and cook the garlic and ginger. TIP: Use as much or as little chilli as you like.

Roughly chop the baby broccoli and green beans. Thinly slice the spring onion. Return the frying pan to a medium-high heat with a dash of water. Add the baby broccoli and green beans to the pan. Cook, tossing, until tender, 3-4 minutes. Add the soy sauce, a drizzle of olive oil and the black sesame seeds. Toss to combine.

Slice the char siu pork. Drain the cucumber. Stir the spring onion and crispy shallots through the rice. Divide the rice between bowls. Top with sliced pork, soy sesame greens and pickled cucumber. Drizzle with chilli ginger oil to serve.