Vietnamese-Style Pork & Slaw Bowl

While the onion is pickling, finely chop the garlic. Drain the sweetcorn (see ingredients). Roughly chop the baby spinach leaves. In a second small bowl, combine the sesame oil, brown sugar, oyster sauce, soy sauce and the water. Set aside. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium, then add the garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. Add the oyster sauce mixture. Season and toss to coat, 1 minute. Transfer to a bowl and cover to keep warm.

While the pork is cooking, add the baby spinach, Asian slaw mix, garlic aioli and a drizzle of olive oil to the charred corn. Season to taste and toss to combine.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the 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.