Dinner recipe
Crispy pork mince rice bowls with peppers, peas, spring onions, ginger, coriander, paprika, and lime.
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Ingredients
lidded saucepan, large frying pan, fine grater, knife, chopping board
Method
Slice the peppers, slice the spring onions and keep the green tops separate, grate the garlic and ginger, chop the coriander, zest one lime, and cut both limes into wedges.
Rinse the rice, then cook in a lidded pan with 600ml water and a pinch of salt for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
Heat 1 tablespoon olive oil in a large frying pan over a high heat. Add the pork mince and cook for 7-8 minutes, breaking it up, until browned with crisp edges and no pink remaining.
Stir in the garlic, ginger, smoked paprika, cumin, lime zest, tomato puree, a pinch of salt, and black pepper. Cook for 1 minute until the pork looks glossy and red-gold.
Add the peppers, spring onion whites, peas, 3 tablespoons water, and the remaining olive oil. Cook for 5-6 minutes until the peppers soften but still have bite and the peas are hot.
Squeeze over half the lime wedges and stir through most of the coriander. Taste and add more lime, salt, or black pepper if needed.
Divide the rice between bowls, spoon over the crispy pork and peppers, then finish with the spring onion greens, remaining coriander, and lime wedges.
