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

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

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 deep sided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add mince, 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.

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

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

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

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add mince, 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.

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

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

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 deep sided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add mince, 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.

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

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

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 deep sided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add mince, 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.

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

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

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 deep sided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add mince, 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.

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

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

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 deep sided pan on medium high heat with a drizzle of oil. Add onions and garlic, cook for 2 minutes. Add mince, 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.

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