Thai Pork Salad With Lemongrass Rice

Bash the lemongrass with a rolling pin to release the juices and add it to a pot (you may have to cut it to fit) with the rice and 350ml (700ml) water 

Bring to the boil over a high heat

Once boiling, reduce the heat to very low, cover and cook for 10-15 min or until the water has absorbed and the rice is tender

Meanwhile, peel and finely slice the red onion(s)

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) vegetable oil over a medium-high heat

Once hot, add the onion with a big pinch of both salt and sugar (use brown sugar if you have it!)

Cook for 4 min or until slightly softened

Add the curry paste and cook for a few seconds 

Add the pork mince and cook for 5-8 min or until the pork is starting to crisp

Meanwhile, chop off and discard the root end(s) of the lettuce and separate the leaves 

Tip: By chopping off the base first, your leaves should separate easier

Chop the roasted peanuts roughly

Cut the lime(s) in half

Fluff the cooked rice and squeeze in the juice of half a (whole) lime

Add the soy sauce to the crispy pork

Cut the remaining lime into wedges