Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the baby cucumber, then halve lengthways. Thinly slice widthways. Trim and thinly slice the radishes.

In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then add the cucumber, radishes and half the sesame seeds.

Mix together well, then set aside to pickle.

Meanwhile, sandwich each pork steak between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin until they're 1-2cm thick and season.

Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper. Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle. Once cooked, transfer the pork to a plate lined with kitchen paper.

Once the pork is cooked, give the frying pan a quick wipe clean. 

Heat the (now empty) frying pan on medium-high heat (no oil). Once hot, stir in the water for the sauce, butter (see pantry for both amounts), honey, sriracha and miso. Stir well to combine. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then simmer until slightly thickened, 2-3 mins. Add a splash of water if you feel it needs it.

Spoon your cooked rice into a small ramekin or bowl. Press down with a spoon, then carefully turn the rice out onto your plate. Repeat with the remaining rice.

Serve the crispy pork and pickles alongside. Spoon the miso and sriracha sauce over the pork. 

Sprinkle over the remaining sesame seeds to finish.

Enjoy!