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Chop the shallots, chillies, ginger and garlic to a fine dice.
Heat 1 tbsp of the sesame oil on a medium heat in a large frying pan - add the shallots and fry for 2 minutes, stirring to ensure they don’t stick.
Add the chilli, garlic and ginger to the pan, stirring continually for another 2 minutes.
Turn up the heat to medium high before adding the remainder of the sesame oil and, when that’s hot, the pork mince. Ensure you break up the pork using the back of a wooden spoon so it’s not clumpy.
Turn the heat down to medium and slowly stir the pork until it’s lightly browned all over.
Add the dark soy sauce, rice vinegar, sweet chilli sauce and reduce heat to low. Leave to cook for 10 minutes.
In the meantime, cook the rice - adding the rice, water and pinch of salt to a pot. Bring to the boil, turn down the heat to medium-low, put on the lid and leave for 10 minutes.
Chop the mangetout and microwave for ½ minute with a little water.
Chop the spring onion and coriander (separately).
Once the rice is cooked, stir through the lime zest and the fresh coriander.
Serve the sweet chilli pork, rice and the mangetout with a slice of lime on the side. Top with spring onions, crispy fried shallots and freshly chopped coriander.