Asian pork ragù with fragrant rice

Method

1. Heat 1 tbsp olive oil in a large sauté pan, add the chopped onion, season with salt and black pepper and fry for 5-6 minutes until softened. Place the garlic, ginger, chilli and lemongrass in a small blender and blend until coarsely chopped. Add to the onions and fry for 2-3 minutes. Add the pork mince and fry for 6-8 minutes over a medium heat until golden. Add the kaffir lime leaves and stock, then mix the cornflour with a little water to a runny paste in a small bowl and stir it in. Bring to the boil, cover with a lid and simmer for 15 minutes until the mince is cooked through and the sauce has thickened slightly.
2. In a separate pan, heat the rest of the olive oil, add the peppers and spring onion, and fry over a medium heat until softened slightly. Stir through the pork ragù. Leave to cool completely before freezing in a sealable container for up to 1 month.
3. For the rice, heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the onion and a good pinch of salt and cook for around 7-8 minutes, stirring occasionally. Add the crushed garlic and shredded ginger and cook for 1 minute more.
4. Add the rice and stir for a minute to coat the grains in the oil and butter. Add the wine and, over a high heat, allow to bubble until almost all the wine has evaporated. Add the kaffir lime leaves, star anise, cinnamon stick and hot stock and bring to simmering point. Cover with a tight-fitting lid, reduce the heat to very low and simmer for 10 minutes.
5. Fluff up the rice with a fork to separate the grains. Check the seasoning, adding more if needed. Tip out onto a large baking tray and spread out to allow it to cool quickly, if freezing. Tip into a sealable container and freeze for up to 3 months.
6. Defrost the ragù and rice overnight in the fridge. Heat the ragù in a saucepan for 15 minutes until piping hot. Heat the rice for 4-5 minutes in a microwave, with the lid ajar. Serve garnished with coriander.