• 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 rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!

• Meanwhile, using a vegetable peeler, peel carrot
into ribbons.
• In a medium bowl, combine the vinegar and a good
pinch of sugar and salt.
• Add carrot to pickling liquid. Add enough water to
just cover carrot. Set aside.

• Trim baby cos lettuce and separate leaves.
• Thinly slice cucumber into sticks.
• Slice lime into wedges.
• Roughly chop coriander.
• Thinly slice brown onion (see ingredients).

• 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, 3-4 minutes.
• Add gingerlemongrass paste and cook, until
fragrant, 1 minute.

• Reduce heat to medium, then stir in oyster sauce,
sweet chilli sauce and the water (for the sauce)
and simmer, until bubbling and slightly reduced,
1-2 minutes.
• Remove from heat, then add a squeeze of lime
juice. Season with pepper.

• Drain pickled carrot.
• Bring everything to the table.
• Build your own plate with garlic rice, pork, lettuce
cups, pickled carrot, cucumber, crushed peanuts,
coriander and any remaining lime wedges. Enjoy!
If you’ve added gua bao buns: Place on a
microwave-safe plate and cover with damp paper
towel. Microwave on high for 1 minute. Set aside, then
rest for 1 minute. Uncover, then halve to serve.