Vietnamese Sticky Pork & Rice Bowls

Method:

• Place greens in a steamer or microwave and cook for 1-2 minutes, until vibrant green and just cooked (still crunchy). Remove and set aside.
• Place a large fry pan or wok onto medium/high heat, add the oil and let it heat. Add the shallot/onion and cook, stirring, for 2-3 minutes. Then add the garlic and ginger, cook this while stirring for 1-2 minutes. Add the mince to the pan and use a wooden spoon to break it all up into small pieces.
• Add the kaffir lime leaves and stir through. Then add the brown sugar and fish sauce, combine with the mince. Keep the heat high and leave the mince without stirring for 2-3 minutes, so that it caramelises with the sugar. It should darken and look more saucy. Add the peanuts and spring onion, stir to combine.
• To serve up: Place rice into bowls and add the steamed greens to the side of the bowl. Spoon over some of the sticky pork mince. Top with fresh lime juice, spring onion and coriander leaves.
• Note – kaffir lime leaves freeze really well. Once you’ve used what you need, place them in the freezer and pull a few out next time you need them – no waste!!