Vietnamese-Style Pork Bowl

Finely chop the garlic. Drain the sweetcorn. Roughly chop the baby spinach leaves. In a second small bowl, combine the sesame oil blend (see ingredients), brown sugar, oyster sauce, soy sauce and the water. Set aside. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

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

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium, then add the garlic and ginger lemongrass paste (see ingredients) and cook until fragrant, 1 minute. Add the oyster sauce mixture, tossing to coat, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

While the pork is cooking, transfer the spinach, slaw mix to the bowl with the charred corn. Top with the garlic aioli and a drizzle of olive oil. Toss to coat. Season to taste.

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

TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.