Lemongrass and Ginger Pork with Crunchy Peanut Salad

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat a drizzle of oil in a large frypan on medium-high heat. Cook onion, lemongrass and ginger for 1–2 minutes, until onion starts to soften. Add mince and pork spice mix and cook for 3–4 minutes, breaking up with a wooden spoon as it cooks, until starting to brown.
3. While mince is cooking, grate carrot and thinly slice silverbeet leaves until you have about 3 cups worth. Add carrot, silverbeet, soy sauce, sesame oil, chilli flakes (if using) and coriander stems to pan with mince mixture. Cook for 2–3 minutes, until vegetables are soft. Season to taste.
4. Mix all Thai dressing ingredients together in a small bowl and set aside.
5. Thinly slice baby bok choy. Add to a medium bowl with chopped peanuts and reserved coriander leaves. Add half the Thai dressing and toss to coat.
6. Spoon ¾ cup cooked rice per person onto each plate. Top with lemongrass and ginger pork, a drizzle of the remaining Thai dressing and a handful of crunchy peanut salad.