• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim ends of Bambino wombok and separate the leaves.
• Set aside.

• Thinly slice cucumber into sticks.
• Thinly slice red onion (see ingredients).
• Slice lime into wedges.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook pork mince and onion, breaking up with a spoon, until just browned, 4-5 minutes.

• Reduce heat to medium then add sweet soy seasoning and ginger lemongrass paste. Cook until fragrant, 1 minute.
• Remove pan from heat and add oyster sauce, a good squeeze of lime juice and the water (for the pork), stirring, until combined. Season with pepper.

• Spread Bambino wombok leaves evenly over serving plates.
• Top with Thai lemongrass pork larb and tear over mint.
• Serve with garlic rice, cucumber sticks and any remaining lime wedges. Enjoy!