Korean- Style Inspired Pork Chilli & Kimchi Salsa Roja

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

Once hot, add your pork mince (remove the paper if required!) to the pan and cook for 3-4 min, or until browned all over, breaking it up with a wooden spoon as you go

Chop most of your coriander finely, including the stalks (save some leaves for a garnish!)

Boil half a kettle

Peel and finely chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the pork has browned, reduce the heat to medium and add the chopped garlic with your tomato paste, ground smoked paprika and ground coriander and cook for 1 min or until fragrant

Once fragrant, add 200ml [250ml] [350ml] boiled water with your black beans (no need to drain!) and all your bean water

Add your beef stock mix and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-18 min or until the sauce has thickened and the pork is cooked through (no pink meat!) – this is your pork chilli

While the chilli is cooking, cut your tomato[es] in half, then grate the halved tomato, on the sliced-side, into a shallow bowl until you are left with just the skin – this is your tomato pulp

Tip: Keep your palm flat while grating!

Discard the tomato skin

Add your kimchi ketchup with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a drizzle of olive oil and a small pinch of salt and pepper – this is your kimchi salsa roja

Once the pork chilli is cooked through and sauce thickened, add your gochujang paste (can't handle the heat? Go easy!) and chopped coriander with a squeeze of lime juice

Cut the remaining lime into 1 wedge per person

Add a generous pinch of salt and pepper and give it a good mix up – this is your Korean-inspired pork chilli con carne