Cook the rice as per the packet instructions. Drain and set aside.
Whisk together the soy sauce, brown sugar, garlic, orange zest and juice, ginger, vinegar, chilli flakes
and Tabasco in a bowl, then pour into a pan. Whisk together the water and corn flour in a separate small
bowl, then pour it into the sauce.Whisk the sauce over a medium-high heat until it’s bubbling and thickened.
Place the pork in a bowl. Pour the sauce over the shredded pork.
Pour the cooked rice into a large bowl and add the pork. Add the spring onions, sesame seeds and coriander and stir to combine. Garnish with more fresh coriander leaves. Serve warm or cold.