Vietnamese Inspired Chilli Pork Steak and Com Chein

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once your rice has finished cooking, spread the rice onto a clean plate (uncovered) to allow it to cool slightly before frying. 

In the meantime, peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges. Thinly slice the spring onions. 

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the cabbage and stir-fry for 2 mins.

Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, stir in the peas and half the spring onions. Fry for 1 min more, then transfer the veg to a medium bowl and set aside for later. Wipe out the pan.

Slide the spring rolls onto the middle shelf of your oven and bake until golden and piping hot, 12-14 mins.

Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

In the last couple mins of cooking, drizzle over the excess marinade from the bowl and cook for the remaining time. IMPORTANT: The pork is cooked when no longer pink in the middle. 

Remove from the heat and drizzle over half the sweet chilli sauce. Turn to coat.

Transfer the pork to another plate along with any sauce from the pan. Cover with another plate or foil to rest.

Wipe out the (now empty) frying pan and return it to medium-high heat with a drizzle of oil. 

Once hot, add the cooked rice and fried veg. Add the grated garlic and sugar (see pantry for amount) along with the remaining soy sauce and sambal. Stir-fry for 2-3 mins. 

Once your rice is piping hot, remove from the heat. Stir in a pinch of lime zest (add more if you'd like) and squeeze in half the lime juice. 

Taste and season with more salt, pepper and more lime juice if needed.