Thai Pulled Pork with Jasmine Rice and Bok Choy Slaw

Steps

1. Combine rice, 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Finely chop broccoli and set aside.
3. While rice cooks, prepare slaw. Combine zest and juice of lime, sweet chilli sauce and fish sauce in a medium bowl. Trim end from bok choy and thinly slice and peel carrot into ribbons. Add to bowl with dressing and coat well. Season to taste and set aside.
4. Heat a small drizzle of oil in a medium fry-pan on medium heat. Add curry paste and cook for about 30 seconds, until fragrant. Add coconut cream and stock and bring to a simmer.
5. Add pulled pork, lime juice, fish sauce and honey to pan with sauce. Reduce heat to low and simmer for 3-4 minutes, until pork is hot and broccoli cooked. Season and set aside to keep warm.
6. To serve, spoon ¾ cup jasmine rice onto plate and top with pulled pork. Top with bok choy slaw and sprinkle over sesame seeds and crispy shallots (if using).