2 continental cucumbers, sliced diagonally
½ tsp salt
½ cup fresh coriander leaves
1 x Riverview Roast Pork, diced
toasted sesame seeds, to serve
1 clove garlic, finely chopped
1 long red chilli, finely chopped
¼ cup rice wine vinegar
¼ tsp caster sugar
2 tsp sesame oil
1 ½ cups jasmine rice, rinsed
2 kaffir lime leaves, bruised & torn
400ml can coconut milk
1 ½ cups water
½ tsp salt
For the coconut rice, place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to a low simmer, cover and cook gently for 20 minutes. Switch off the heat then leave to stand with the lid on for 10 minutes before fluffing with a fork.
Meanwhile, place the cucumber in a bowl and sprinkle with salt. Mix to coat and leave to stand at room temperature for 15 minutes. Drain off the water and discard then transfer the cucumber to a bowl. Combine all the ingredients for the dressing and pour over cucumber. Stir to combine.
To serve, divide coconut rice between 4 bowls. Add cucumber salad and roast pork and top with sesame seeds and coriander.