Firecracker Pork and Jasmine Rice with Fresh Cucumber, Pickled Apple and Radish

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep the pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Peel and dice onion and garlic. Thinly slice radish. Peel (this is optional) and grate carrot. Cut apple in half and remove the core, thinly slice or julienne. Dice or julienne cucumber.

Mix together 2 tablespoons of rice vinegar (keeping the rest for step 4) and the sugar packet, until sugar is dissolved. Toss apple and radish in pickling liquid and set aside.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add pork, cook for 3 minutes, breaking the mince up with a spoon or spatula. Stir in brown sugar/soy (dark brown liquid), sriracha (see tip) and remaining vinegar, cook for about 3 minutes. Stir in carrot and cook for 1 more minute.

Tip! Sriracha is very spicy, so add a little at a time and taste to make sure you have your desired spice level.

Divide rice and firecracker pork between bowls, season with salt as desired. Serve with cucumber and pickled apple and radish. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep the pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Peel and dice onion and garlic. Thinly slice radish. Peel (this is optional) and grate carrot. Cut apple in half and remove the core, thinly slice or julienne. Dice or julienne cucumber.

Mix together 2 tablespoons of rice vinegar (keeping the rest for step 4) and the sugar packet, until sugar is dissolved. Toss apple and radish in pickling liquid and set aside.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add pork, cook for 3 minutes, breaking the mince up with a spoon or spatula. Stir in brown sugar/soy (dark brown liquid), sriracha (see tip) and remaining vinegar, cook for about 3 minutes. Stir in carrot and cook for 1 more minute.

Tip! Sriracha is very spicy, so add a little at a time and taste to make sure you have your desired spice level.

Divide rice and firecracker pork between bowls, season with salt as desired. Serve with cucumber and pickled apple and radish. Enjoy!