Lemongrass Pork Rice Bowls

Aromatic pork mince with lemongrass and lime, served over steamed rice with quick pickled veg.

SHOPPING LIST

• pork mince500g
• lemongrass2 stalks
• garlic3 cloves
• fish sauce2 tbsp
• lime2
• brown sugar1 tbsp
• jasmine rice300g
• carrot1
• daikon radish1
• rice vinegar3 tbsp
• vegetable oil1 tbsp

METHOD

1. 1Cook the jasmine rice according to the packet instructions and keep warm.
2. 2Finely chop the lemongrass and garlic.
3. 3Shred the carrot and daikon radish into thin strips, then toss with the rice vinegar and a pinch of sugar to pickle.
4. 4Heat the vegetable oil in a frying pan and add the pork mince, lemongrass and garlic.
5. 5Cook the pork for 8-10 minutes, breaking it up, until browned and cooked through with no pink.
6. 6Stir in the fish sauce, sugar and juice of 1 lime, and cook for 2 minutes.
7. 7Divide the rice between bowls and top with the pork.
8. 8Drain the pickled veg and add to the bowls, with lime wedges on the side.

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