Sichuan-Glazed Pork Meatball Bun Cha Bowl

• While the rice is cooking, thinly slice red onion (see ingredients). In a small bowl, combine red onion, vinegar and a good pinch of sugar and salt. • Add enough water to cover the onion completely and stir to coat. Set aside. • Thinly slice capsicum. Thinly slice zucchini into half-moons.

• In a large bowl, combine pork mince, Southeast Asian spice blend, fine breadcrumbs, egg and a pinch of pepper. • Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get around 5-6 meatballs per person.

• In a large frying pan, over medium-high heat add a drizzle of olive oil. Add the meatballs and cook, tossing occasionally, until browned and cooked through, 8-10 minutes. • Transfer the meatballs to a medium bowl, add Sichuan garlic paste and toss to coat. Cover with a plate to keep warm.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Add capsicum and zucchini. Cook, tossing, until just tender, 3-4 minutes. Add the soy sauce and stir through.