Lemongrass and Ginger Pork with Rice and Crispy Noodle Salad

Steps

1. Combine rice, water and a pinch of salt in a 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 fry-pan on medium heat. Cook onion, lemongrass and ginger for 1–2 minutes, or until onion is starting to soften. Add mince and pork spice mix and cook for 3–4 minutes until starting to brown, breaking up with a wooden spoon as it cooks.
3. While mince is cooking, grate carrot and thinly slice silverbeet leaves until you have 1 ½ cups worth. Add carrot, silverbeet, soy sauce, sesame oil and coriander stalks to pan with mince mixture. Cook for 2–3 minutes until vegetables are soft. Season to taste with salt and pepper.
4. Mix all Thai dressing ingredients in a bowl and set aside.
5. Thinly slice baby bok choy. Add to a bowl with crispy noodles and reserved coriander leaves. Add 1 tablespoon of the Thai dressing and toss to coat.
6. Spoon ¾ cup cooked rice per person onto each plate. Top with a big spoonful of lemongrass and ginger pork and a handful of crispy noodle salad. Serve extra Thai dressing on the side.