Caramelised Pork Rice Bowl with Jasmine Rice and a Crunchy Salad

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Meanwhile, trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Heat a little oil in a non-stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned and caramelised. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

Divide rice and salad veg between bowls. Add caramelised pork and garnish with fried shallots and mint. Serve sriracha mayonnaise on the side. Enjoy!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Meanwhile, trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Heat a little oil in a non-stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned and caramelised. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

Divide rice and salad veg between bowls. Add caramelised pork and garnish with fried shallots and mint. Serve sriracha mayonnaise on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Meanwhile, trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Heat a little oil in a non-stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned and caramelised. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

Divide rice and salad veg between bowls. Add caramelised pork and garnish with fried shallots and mint. Serve sriracha mayonnaise on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Meanwhile, trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Heat a little oil in a non-stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned and caramelised. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

Divide rice and salad veg between bowls. Add caramelised pork and garnish with fried shallots and mint. Serve sriracha mayonnaise on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Meanwhile, trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Heat a little oil in a non-stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned and caramelised. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

Divide rice and salad veg between bowls. Add caramelised pork and garnish with fried shallots and mint. Serve sriracha mayonnaise on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Meanwhile, trim ends of spring onion and thinly slice. Peel and mince garlic and ginger. Grate or finely cut palm sugar. Pick mint leaves. Grate carrot. Cut Lebanese cucumber lengthwise and slice into half moons. Roughly tear baby cos leaves.

Heat a little oil in a non-stick pan over a high heat. Add the ginger, garlic and spring onions and cook for 2-3 minutes, until softened.

Add mince, breaking it up as you go, cooking for 3 minutes, until browned and caramelised. Add the soy & fish sauce and palm sugar (to taste). Cook a further 5 minutes, until cooked through. Season with salt and pepper as needed.

Divide rice and salad veg between bowls. Add caramelised pork and garnish with fried shallots and mint. Serve sriracha mayonnaise on the side. Enjoy!