• Trim and halve the green beans. 
• Halve, peel and chop the onion into small pieces.
• Zest, then cut lime into thick wedges. 
• Roughly chop the coriander (stalks and all).
• Halve the chilli lengthways then discard the core and seeds. Finely chop.

• Place a large pan over medium-high heat with a drizzle of oil.
• Slice the pork into 1cm thick strips. IMPORTANT: Wash hands and equipment after handling raw meat.
• When the pan is hot, add the pork strips.
• Fry until browned, 4-6 mins, shifting as they colour. IMPORTANT: Pork is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and set aside.

• Return the pan to medium-high heat with another drizzle of oil, if necessary.
• Add the green beans and fry for 1-2 mins.
• Next add the onion, chilli and lemongrass paste.
• Cook until the veg is tender, stirring often, 3-4 mins.

• Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
• Cook until sauce has slightly reduced, 3-4 mins.
• Stir through the pork until warmed through, 1 min.
• Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary!

• Fluff up the rice with a fork and divide between plates.
• Top with the pork mixture.
• Finish with a squeeze of lime juice and a sprinkling of coriander.