1. Chop the peanuts and set aside.
2. Thinly slice the chilli.
3. Cut the cucumber into small dice, removing the seeds if you wish.
4. Finely dice the tomato.
5. Chop the coriander extra finely, including the stems.
6. Pick the mint leaves from the stems, discard the stems and finely chop the mint.
7. Place the coriander, mint, cucumber and tomato into a medium bowl.
8. Grate the lime with a fine grater and juice.

Dressing

1. Place the chilli, lime juice, lime zest, golden monkfruit, fish sauce, sesame oil into a small bowl, whisk to combine. Set it aside.
2. Place the pkt of qetoe rice into a heatproof container and pour enough boiling water over to cover, place lid on container, let it sit while you cook the pork.
3. Cook the pork on a hot BBQ until cooked to your liking, let rest for a few minutes, then slice. Add half the dressing to the salad, toss to combine.
4. Drain the rice of any remaining liquid.
5. Place the salad into your serving dish, place sliced pork on top of your salad, drizzle with remaining dressing and any resting juices. Serve with a side of rice sprinkled with sesame seeds.
6. Scatter with chopped peanuts.