Lemongrass Pork with Lemon Balm, Greens and Coconut Rice

Steps

1. Combine rice, coconut milk, water and a pinch of salt in a small 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
2. Pat pork dry with paper towels and season with salt. Slice into 1cm thick strips and combine with lemongrass paste in a medium bowl. Leave to marinate for at least 10 minutes at room temperature.
3. Prepare vegetables; trim tips and any stringy bits from snow peas; trim bottom 1cm off bok choy stem, then slice 1cm, keeping white and green parts separate.
4. While rice is steaming, heat a drizzle of oil in a wok or large fry-pan on high heat. Stir-fry pork, in two batches, for 3–4 minutes until browned and just cooked through, adding more oil if needed. Set aside in a serving bowl. Wipe out pan and return to heat.
5. Add a drizzle of oil to wok/pan. Stir-fry snow peas and bok choy (white part only) for about 1 minute; add remaining bok choy (green part) and cook a further 30–60 seconds until just wilted. Turn off heat then toss greens with sesame oil and soy sauce.
6. Divide coconut rice, lemongrass pork and greens between plates and garnish with lemon balm leaves.