Pork San Choy Bow & Fragrant Rice Bar

• Meanwhile, using a vegetable peeler, peel carrot 
into ribbons.
• In a medium bowl, combine the vinegar and a good 
pinch of sugar and salt.
• Add carrot to pickling liquid. Add enough water to 
just cover carrot. Set aside.

• Trim baby cos lettuce and separate leaves. 
• Thinly slice cucumber into sticks. 
• Slice lime into wedges. 
• Roughly chop coriander.
• Thinly slice brown onion (see ingredients).
• Thinly slice long chilli (if using). 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook pork mince and onion, breaking up with a 
spoon, until just browned, 3-4 minutes.
• Add ginger lemongrass paste and cook, until 
fragrant, 1 minute.  

• Reduce heat to medium, then stir in oyster sauce, 
sweet chilli sauce and the water (for the sauce) 
and simmer, until bubbling and slightly reduced,  
1-2 minutes.
• Remove from heat, and add a squeeze of lime juice. 
• Season to taste with salt and pepper.