Preheat the oven to 200°C.
Bring the chicken stock to a boil in a saucepan over high heat.
Add shallot, turmeric, thyme, and rice, simmer for 10 minutes, then drain and season.
Crush sesame seeds, mustard seeds, chives, garlic, and salt, then mix with honey and rub onto the pork.
Brown the pork in oil for 2 minutes per side in a pan.
Roast the pork in the oven for 10 minutes, then rest for 2 minutes and slice.
Mix oil, vinegar, honey, and shallot in a bowl for the salsa.
Toss in the tomatoes and basil and season with salt and pepper.
Serve the sliced pork over the rice with salsa spooned around the plate.