Lemongrass Pork with Turmeric Brown Rice and Peanut Slaw

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using BBQ, do not preheat oven). Combine rice, turmeric, water and a good 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. While rice is cooking, prepare the rest of the meal. Pat pork dry and place in a medium bowl with a drizzle of oil and lime and lemongrass paste. Toss to coat well and season. Set aside to marinate.
3. Prepare the slaw. Thinly slice spring onions; roughly chop mint leaves; thinly slice cabbage until you have about 4 cups worth; grate carrots and apple; zest and juice lemon. Place all in a large bowl, along with all remaining slaw ingredients. Season and toss to combine.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook pork for 1-2 minutes each side, until browned. Transfer to prepared tray and bake for a further 3-5 minutes (depending on thickness), until just cooked through. Set aside, covered, to rest for 2–3 minutes.
5. Fluff up cooked rice with a fork. Slice pork thinly, reserving any resting juices.
6. To serve, spoon ¾ cup turmeric brown rice per person and slaw onto plates. Top with lemongrass pork. Drizzle over any resting juices.