Pork Bun Cha Rice Bowl for Dinner

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add enough water to cover the onion completely and stir to coat. Set aside until serving time. Thinly slice the spring onion. Trim the sugar snap peas and cut in half. Roughly chop the Asian greens. Pick the mint leaves and roughly chop. Thinly slice the long red chilli (if using).

In a large bowl, combine the pork mince, hoisin sauce (see ingredients list), spring onion, fine breadcrumbs, egg and remaining garlic. Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Remove from the pan and set aside. Cover with foil to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the sugar snap peas and cook, tossing, until just tender, 2-3 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.

Set aside two portions of the pork meatballs for lunch. Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies, pork meatballs and 1/2 the pickled onion. Drizzle with the sweet chilli sauce and garnish with 1/2 the mint and the chilli (if using).