Vietnamese Caramelised Pork

While the rice is cooking, grate the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint. Thinly slice the pear.

In a medium bowl, combine the pork mince, ginger, remaining garlic and sesame oil blend (see ingredients).

In a large bowl, combine the rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for the garnish). Toss to combine.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the pork mince mixture, breaking up with a spoon, until well browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce the heat to low and add the oyster sauce, soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil (if needed) and crack the eggs into the pan. Cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.