1. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
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The rice will finish cooking in its own steam so don't peek!
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2. While the rice is cooking, grate the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Thinly slice the cucumber. In a small bowl, combine the sesame seeds (see ingredients), Sichuan garlic paste, honey, soy sauce, water (for the sauce) and 1/2 the rice wine vinegar. Set aside.
 
3. In a medium bowl, combine the pork mince, ginger and remaining garlic. Set aside.
 
4. In a large bowl, combine the remaining rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for garnish). Toss to combine and set aside.
 
5. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the pork mince mixture and cook, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to low, then add the Sichuan mixture. Season with pepper and stir until well coated, 1 minute. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.
 
6. Divide the garlic rice between bowls. Top with the Chinese caramelised pork, rainbow slaw, cucumber and fried egg. Garnish with the crushed peanuts and reserved mint.
