Before starting, wash and dry all produce. Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add sesame oil, then 1 tsp ginger (dbl for 4 ppl) and rice. Cook, stirring often, until rice is toasted, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice green onions. Peel, then mince or grate garlic.

Add coleslaw, vinegar, green onions, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add garlic, hoisin sauce and remaining ginger. Cook, stirring often, until pork is coated, 1-2 min. Season with salt and pepper, to taste.

Fluff rice with a fork, then stir in sesame seeds. Divide rice between bowls. Top with hoisin pork and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.