1½ cups jasmine rice
270ml can coconut milk
⅔ cup water plus extra 2 Tbsp
2 tsp finely grated ginger, plus extra 2 tsp, finely grated
Sea-salt flakes, to season
800g pork fillets, thinly sliced
¼ cup lime juice
2 Tbsp vegetable oil
1 bunch broccolini, halved lengthways
1 bunch gai lan (Chinese broccoli), cut into 3cm lengths
2 carrots, cut into matchsticks
1 cup coriander leaves
4 shallots, thinly sliced
¼ cup unsalted roasted peanuts, roughly chopped
Banana leaves, toasted flaked coconut and lime cheeks, to serve
Sweet chilli dressing
1 Tbsp fish sauce
1 Tbsp sweet chilli sauce
2 Tbsp lime juice
1 small red Thai chilli, finely chopped
Put rice, coconut milk, water and ginger in a heavy-based saucepan and season with salt. Cover pan with a lid, and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and stand, covered, for 5 minutes.
Meanwhile, put pork in a large bowl with lime juice and extra ginger. Stir to coat and set aside for 5 minutes.
To make dressing, combine all ingredients in a bowl and set aside.
Heat oil in a wok over high, and stir-fry pork in batches, for 3 minutes or until just cooked through. Remove from wok and cover loosely to keep warm.
Add broccolini, gai lan and extra water to wok and toss over high heat until just wilted and water has evaporated. Remove wok from heat.
Toss through pork, carrot, coriander, shallots and dressing. Pile pork mixture and rice on banana leaves, top with nuts and coconut, and serve with lime.