Pork Bun Cha Rice Bowl

• Thinly slice cucumber into rounds. Thinly slice carrot into sticks. Roughly chop Asian Greens. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a large bowl, combine pork mince, oyster sauce, fine breadcrumbs and remaining garlic. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. • Remove pan from heat, then add sweet chilli sauce, turning meatballs to coat.

TIP: Reduce the heat if your meatballs are browning too quickly.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil (if needed). Cook carrot until just tender, 2-3 minutes. • Add Asian greens and the soy sauce and cook, tossing, until wilted, 1-2 minutes.