Fragrant Laotian-Style Lean Pork Laab With Steamed Rice

Add your basmati rice and 300ml [390ml] [600ml] cold water with a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely slice your shallot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean pork mince (remove the paper if required!) with a pinch of salt and cook for an initial 4-5 min or until starting to brown, breaking it up with a wooden spoon as you go

Meanwhile, trim your green beans

Wash your spinach and pat dry with kitchen paper

Once the mince has started to brown, reduce the heat to medium-high and add the trimmed green beans

Cook for 4-5 min or until browned and tender

Meanwhile, roll your lime[s] with your hand on a hard surface (to release more juice) and cut into wedges

Chop your coriander roughly, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Combine your soy sauce with your red chilli relish, fish sauce (not a fan of fish sauce? Just add a little!), the juice from half the lime wedges (not sure about citrus? Try using less!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your Laab-style dressing

Once the beans are tender, reduce the heat to medium and add the sliced shallot, chopped ginger and chopped garlic and cook for 1-2 min or until fragrant and the shallot is softening, once the shallot is softening, add the spinach and cook for a final 2-3 min or until the spinach has wilted and the mince is cooked through (no pink meat!)

Remove from the heat, add half the chopped coriander and mint (save the rest for garnish!) and the Laab-style dressing then give everything a good mix up – this is your fragrant Laotian-style lean pork Laab