Vietnamese Peanut Pork and Rice

Ingredients:

300 grams free range pork medallion
80 grams baby cos lettuce leaves
20 grams mint
2 tbsp roasted peanuts
1 cup jasmine rice
1 carrots
1 red capsicums
1 lime
1 cloves garlic
1 tbsp water
2 tbsp soy sauce*
1 tbsp brown sugar*
extra virgin olive oil*

*pantry item

Prep:

– wash baby cos lettuce leaves
– peel, slice lengthways and slice again for julienne strips
– wash and cut red capsicums into thin strips
– wash and remove mint leaves
– peel and crush garlic
– chop or crush peanuts

Method:

1. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
2. To make sauce, squeeze juice from lime. Combine with sugar, soy sauce and garlic and stir until the sugar is dissolved.
3. Pour a little sauce over pork and toss to coat both sides.
4. Heat an oiled, non-stick frying pan over a medium to high heat. Add pork. Cook for about 3 to 5 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Cut into 2cm pieces.
5. Serve pork with rice, lettuce, carrots, capsicum. Scatter mint and peanuts and drizzle with sauce.