Vietnamese-Style Caramelised Pork Bowl

• Meanwhile, grate carrot. Pick and roughly chop mint leaves. Roughly chop Asian greens. • In a large bowl, combine the rice wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add carrot, shredded cabbage mix and mint (reserving some for garnish). Toss to combine and set aside.

• In a small bowl, combine oyster sauce, peanut butter, water (for the sauce), the brown sugar and soy sauce. Set aside.

• In a large frying pan, heat sesame oil over high heat. When oil is hot, cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add ginger paste and remaining garlic and cook, until fragrant, 1 minute. • Reduce heat to medium, then add the oyster sauce mixture and stir to combine. Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. • Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.