Ingredients
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
Method
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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.
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Meanwhile, put pork in a large bowl with lime juice and extra ginger. Stir to coat and set aside for 5 minutes.
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To make dressing, combine all ingredients in a bowl and set aside.
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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.
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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.
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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.
