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Steamed pork and rice

This recipe is perfect for the midweek, like a warm hug, when the weekend is just too far away and some simple comfort is required.

Ingredients:

350g Thick pork rashers
250ml Jasmine rice
Salt to taste
80g Green beans
120g Baby corn
150g Peas
50g Spring onion
10g Fresh coriander
2 Eggs
30ml Chilli crisps
Soy sauce to taste
1 Lime

Method:

Note: Do not rinse / wash the starch from the rice as it is desired in this dish.

Start by cutting pork rashers into lardons, about 1cm wide, before rendering in a saucepan over medium heat. Be sure to reserve the rendered pork fat for later use.

Over a high heat, bring the rice to a boil in 1000ml of seasoned water (4 parts water to every 1 part of rice). Once the water level has dropped just below the rice, add the trimmed green beans, baby corn, peas, as well as the lardons and reserved pork fat from earlier.
Cover the pot and allow to steam for 5-6 minutes.

Thinly slice spring onion and coriander. Using the same pan that was used for the lardons, cook the eggs over a low heat until the white is cooked but the yolk is still runny.

Serve runny yolk over the rice with generous lashings of the chilli crisp, coriander and spring onion.

Season with soy sauce and lime to taste.