Ingredients
1 clove Garlic
1 piece Ginger
2 Green peppers
4 Cherry tomatoes
1 Vegetable oil
300 grams Ground pork
1 dash Salt and pepper
10 Shiso leaves
2 Eggs
1 Warm cooked rice
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Fine zesting and grating for citrus, spices, hard cheese
West African pepper — citrus, cardamom notes, gin botanical
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fine zesting and grating for citrus, spices, hard cheese
West African pepper — citrus, cardamom notes, gin botanical
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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finely chop the garlic and ginger. cut the stem and seeds of the bell peppers and finely chop. shred the shiso leaves by hand and roughly chop the tomato. add vegetable oil to a frying pan. then add in the garlic and ginger and cook. when fragrant, add in the ground pork, salt and pepper and keep stir-frying. when the meat has changed colour, add the bell peppers, half of the shiso leaves and the seasonings marked with . carefully stir fry and simmer whilst being careful not to let anything burn. once most of the liquid has evapourated, stop the heat. in a separate frying pan, make a fried egg. add the rice to a plate along with plenty of the mixture from step 4. add the fried egg, tomato, and rest of the shiso leaves to complete.