Vietnamese-Style Pork With Sesame Tenderstem Broccoli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle and 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 an initial 3-4 min

Meanwhile, peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Add the onion petals to the pan and cook for a further 3-4 min or until the pork is starting to brown, breaking it up with a wooden spoon as you go

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

Once hot, add your Tenderstem broccoli with a pinch of salt and a splash of cold water and cook, covered, for 4-5 min or until tender

Once the pork mince is starting to brown, add your ginger & garlic paste to the pan and cook for 30 secs or until fragrant

Tip: Be careful – the garlic and ginger will sizzle from the heat of the oil

Once fragrant, add your red chilli relish, soy sauce, cornflour and 150ml [200ml] [250ml] boiled water

Cook for 2-3 min or until the sauce has thickened and the pork is cooked through (no pink meat!) – this is your Vietnamese-style pork

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the Tenderstem broccoli is cooked, add your toasted sesame oil to the pan with a generous pinch of pepper and cook for a final 30 secs – this is your sesame Tenderstem broccoli