• Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways. Deseed and finely chop half (double for 4p). 
• Trim the scallion and thinly slice.
• Trim the pak choi, then thinly slice widthways.

• Thinly slice the pork. IMPORTANT: Wash hands and equipment after handling raw meat.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the pork slices. Fry until browned and cooked through, shifting as they colour, 4-6 mins. 
• Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the pak choi, onion, garlic, scallion and chopped chilli (use less if you don't like spice). 
• Cook until softened, 4-5 mins.
• Meanwhile, roughly chop the coriander (stalks and all).

• Add the pork slices to the pan then pour in the ketjap manis and soy sauce.
• Mix everything together to allow to warm through then season to taste with salt and pepper.
• Remove the pan from the heat.
• Stir in half the coriander.

TIP: Add a splash of water if the sauce is too dry.

• Fluff up the rice with a fork and share between bowls.
• Top with the pork slices and saucy veg.
• Garnish with remaining coriander.