Caramelised Pork Rice Bowl with Jasmine Rice, Crunchy Salad and Mint

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Enjoy!