Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min.

While rice cooks, thinly slice green onions. Peel, then mince or grate garlic. Trim snow peas. Pat pork dry with paper towels. Season with salt. Stir together honey, chili garlic sauce, hoisin sauce and half the garlic in a small bowl. (NOTE: This is your sauce.)

Heat a large non-stick pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. Transfer pork to a parchment-lined baking sheet. Add sauce to the pan. Cook, stirring often, until sauce thickens, 1 min. Brush sauce all over pork. Roast pork in the middle of the oven, until cooked through, 8-10 min.\*\* Carefully wipe pan clean.

While pork cooks, heat the same pan (from step 3)over medium-high. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic and snow peas. Season with salt. Cook, stirring occasionally, 2-3 minutes. Add soy sauce and cook, stirring occasionally, until snow peas are tender-crisp, 1-2 min.

Add 2 tbsp butter (dbl for 4 ppl) and half the green onions to rice. Fluff with a fork until butter melts. Slice pork. Divide rice, snow peas and pork between plates. Sprinkle sesame seeds and remaining green onions over top.