FRESH PORK STIR-FRY WITH LIME, PEANUTS AND COCONUT RICE

Preparation time 15 mins Cooking time 20 mins Serves 4 11/2 cups jasmine rice

270ml can coconut milk

2/3 cup water plus extra 2 Tbsp

2 tsp finely grated ginger, plus extra

2 tsp, finely grated Sea-salt flakes, to season 800g pork fillets, thinly sliced

1/4 cup lime juice

2 Tbsp vegetable oil

1 bunch broccolini, halved

lengthways

1 bunch gai lan (Chinese broccoli),

cut into 3cm lengths

2 carrots, cut into matchsticks

1 cup coriander leaves

4 shallots, thinly sliced 1/4 cup unsalted roasted peanuts, roughly chopped

Banana leaves, toasted flaked

coconut and lime cheeks, to serve

SWEET CHILLI DRESSING

1 Tbsp fish sauce

1 Tbsp sweet chilli sauce

2 Tbsp lime juice

1 small red Thai chilli, finely chopped

STEP 1 Put rice, coconut milk, water and ginger in a heavy-based saucepan and season with salt. Cover pan with a lid, and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, covered, for 5 minutes.

STEP 2 Meanwhile, put pork in a large bowl with lime juice and extra ginger. Stir to coat and set aside for 5 minutes.

STEP 3 To make dressing, combine all ingredients in a bowl and set aside.

STEP 4 Heat oil in a wok over high, and stir-fry pork in batches, for 3 minutes or until just cooked through. Remove from wok and cover loosely to keep warm.

STEP 5 Add broccolini, gai lan and extra water to wok and toss over high heat until just wilted and water has evaporated. Remove wok from heat.

STEP 6 Toss through pork, carrot, coriander, shallots and dressing. Pile pork mixture and rice on banana leaves, top with nuts and coconut, and serve with lime.