Vietnamese Caramelised Pork Bowls with Brown Rice and Bok Choy

Steps

1. a full kettle to the boil.
2. 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, cook for 15 minutes. Turn off heat, leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time.
3. Pat pork dry and dice 2cm; finely dice onion; grate carrot; remove core and seeds from capsicum and set aside. In a medium bowl, combine all sauce ingredients and set aside.
4. Heat 1 tablespoon of the sesame oil in a large fry-pan on high heat and season pork with salt and pepper. Cook pork, in batches, until golden and almost cooked through, about 2 minutes per batch (pork will finish cooking in sauce). Remove from pan, set aside and leave pan on heat. Add remaining sesame oil, onion, carrot, ginger and garlic and cook for 2–3 minutes, until vegetables are softened.
5. Add sauce to pan and bring to the boil. Reduce heat to low and simmer for 3–4 minutes, until thickened. Return pork to pan with capsicum and cook for 2 minutes, tossing to combine.
6. In a medium, heat-proof, bowl, pour boiling water over bok choy, leave for 1–2 minutes to wilt then drain and toss with soy sauce.
7. Spoon ¾ cup cooked rice per person into bowls and top with pork, vegetables and bok choy. Garnish with coriander and lemon juice.