FTC - NZ Vietnamese-Style Pulled Pork Bowl

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the red onion, rice wine vinegar (for the pickle), water (for the pickle) and a good pinch of sugar and salt. Add the onion to the pickling liquid and stir to coat. Set aside.

Roughly chop the Asian greens. Trim the broccolini and cut in half. Cut the carrot (unpeeled) into batons. Roughly chop the coriander. In a small bowl combine the hoisin sauce, soy sauce, rice wine vinegar (for the sauce), brown sugar and water (for the sauce). Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini and carrot and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and remaining garlic. Cook, until fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.

When the rice has 5 minutes left, return the large frying pan to a medium-high heat with a generous drizzle of olive oil. Add the pulled pork and cook until fragrant and warmed through, 2 minutes. Remove the pan from the heat. Add the hoisin sauce mixture to the pork and stir to combine.