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, 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 until serving. Pick the mint leaves and roughly chop. Thinly slice the spring onion. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), 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 pork mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate, cover with foil to keep warm. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.

Set aside a portion of the pork meatballs for lunch and cut them in half. 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 the chilli (if using) and 1/2 the mint.