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 the 
sesame oil. 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 
gingerlemongrass 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 the 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 the pan.
• Cook until whites are firm and yolks are cooked 
to your liking, 2-3 minutes.