Place rice in medium bowl and add enough water. Us your hands, gently wash grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat until water runs almost clear then drain water from rice.

Add 4 cups of water in a pot, add salt to a boil. Stir in rice and bring back up to a gentle boil. Cover the pot and turn the heat down to a simmer and cook for 15-20 minutes, until all of the water is absorbed and the rice is tender. Fluff the rice with a fork and serve.

Heat veg oil in a large pan.

In a large bowl, combine pork and 2 tbsp cornstarch, tossing to coat and letting the pork absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the frying pan.

Working in batches, fry pork until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate and set aside.

In the same frying pan over medium heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger and sesame oil until slightly thickened, about 1-2 minutes.

Add pork and gently stir to combine.

Serve immediately, garnished with sesame seeds and green onion, if desired.