Pork Bun Cha Rice Bowl

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add enough water to cover the onion completely and stir to coat. Set aside until serving time. Thinly slice the spring onion. Pick the mint leaves and roughly chop. Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer). Trim the snow peas and cut in half. Roughly chop the Asian greens. Thinly slice the long red chilli (if using).

In a large bowl, combine the pork mince, hoisin sauce, spring onion, fine breadcrumbs, egg and remaining garlic. Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get around 6-7 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, tossing occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate, cover with foil to keep warm and set aside.

TIP: Reduce the heat to medium if the meatballs are browning too quickly.

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the carrot and snow peas and cook, tossing, until just tender, 2-3 minutes. Add the Asian greens and soy sauce and cook, tossing, until wilted, 1-2 minutes.