Sticky Thai Style Pork Rice Bowl

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the red chilli lengthways (see ingredients for amount), deseed, then finely chop.

Trim the green beans, then cut into thirds.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Set aside the green beans.

Put the pan back on medium-high heat (no need to clean). Add the pork mince to the pan and stir-fry until browned, 5-6 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the shallot, garlic and red chilli (add less if you'd prefer things milder) to the mince. Cook until fragrant, another 2-3 mins.

Return the cooked green beans to the mince.

Add the ketjap manis and soy sauce, then stir everything together until piping hot.

Remove from the heat. Add a splash of water if it's a little thick.