Vietnamese-Style Ginger Lemongrass Pork

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Return frying pan to high heat with sesame oil blend (see ingredients). When oil is hot, cook pork mince and onion, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute. • Stir in oyster sauce mixture until combined, 1 minute. Season with pepper. Transfer to a bowl and cover to keep warm.

• While pork is cooking, to bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into pan. • Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.