Grilled Pork Loin and Jasmine Rice Bowl

Tender pork loin paired with turnip, savoy cabbage and zucchini and jasmine rice, finished with sorrel and a hit of allspice. 1. Pat the pork loin dry and season with salt, allspice. 2. Heat flaxseed oil in a heavy pan and braise the pork loin until it develops a deep golden crust, about 13 minutes. 3. Add turnip, savoy cabbage and zucchini to the pan and cook until just tender, stirring in sorrel for fragrance. 4. Cook the jasmine rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.