Dish

Spicy Pork, Rice and Vege Bowls

As with any stir-fry, you need to have all the prep done and the rice cooked before you start cooking. You can also use thin strips of boneless chicken thighs or tofu in place of the pork.

3 tablespoon­s gochujang (Korean red pepper paste)

1 tablespoon rice wine vinegar 1½ teaspoons brown sugar

2 teaspoons each sesame oil and soy sauce

1 small pork fillet (about 350 grams), thinly sliced on the diagonal

sea salt and ground pepper vegetable oil for cooking

2 medium carrots, cut into thin matchstick­s

2 big handfuls spinach, washed, drained TO SERVE hot cooked rice or a grain of choice (see Cook’s note)

thinly sliced spring onions, crispy shallots, coriander, chopped roasted cashews or peanuts, toasted sesame seeds

Mix the gochujang, vinegar, sugar, sesame oil and soy sauce together in a bowl and set aside.

Season the sliced pork lightly with salt and pepper.

Heat a large sauté pan with 2 teaspoons of oil until searing hot then add the pork in small batches and cook for about 20 seconds until just cooked. The meat will be dry if you overcook it at this stage. Transfer to a bowl and repeat with a little more oil and the remaining pork. Don’t wash the pan.

Add the carrots to the hot pan with a splash of water and stir-fry until just starting to soften. Remove to a bowl and cover to keep warm. Add the spinach to the pan and turn until just wilted. Add to the carrots.

Tip the gochujang sauce mix into the pan and let it bubble up for a few seconds. Add the pork and resting juices; turn to coat in the sauce and heat through, about 1 minute.

TO ASSEMBLE: Divide the rice between serving bowls. Top with the pork and vegetables and add garnishes of choice. SERVES 2

COOK’S NOTE: I use packets of pre-cooked brown rice with quinoa in this dish. If you have cooked leftover vegetables, reheat them and add to the bowls. Broccoli or broccolini, orange kūmara, peas, pumpkin or green beans are all great.