Thai Lemongrass Pork with Rice

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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat pork dry with paper towels and toss in a medium bowl with ½ the pottle of lemongrass and makrut lime paste. Set aside. Cut carrot in half lengthways and thinly slice; cut broccoli into medium florets; roughly chop pak choy. Set all aside, keeping separate.
3. Roughly chop coriander and set aside. Heat a drizzle of oil in a large fry-pan on high heat. Cook pork for about 3 minutes (depending on thickness), or until cooked through. Turn to ensure even cooking. Remove from pan and cover with foil to rest. Keep pan on the heat.
4. Add carrots to pan with a drizzle of oil, if needed. Cook for about 2 minutes. Add broccoli and remaining lemongrass and makrut lime paste and cook for 1 minute, until fragrant.
5. Add water to pan and cook for a further 2–3 minutes, until veggies are tender. Remove from heat and return pork to pan with pak choy, sweet chilli sauce, fish sauce and lemon juice. Toss to combine and season to taste with salt and pepper.
6. spoon ¾ cup cooked rice into each bowl and top with Thai lemongrass pork, coriander, mung bean sprouts and crispy shallots. Serve a lemon wedge on the side for squeezing.