Sticky Pork Stir-Fry and Jasmine Rice

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 1cm chunks.
Zest and halve the lime.
Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and pepper. Fry until the mince has browned and the pepper has softened, 4-5 mins.
Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, add a drizzle of oil and the juice of half the lime into a medium bowl. Season with salt, pepper and sugar (see ingredients for amount), then mix together well.
Add the chopped cucumber to the dressing and toss to coat. Set aside.

Once the mince has browned, stir the ginger, garlic & lemongrass paste and teriyaki sauce into the pan.
Cook until the sauce has reduced and is sticky, stirring frequently, 2-3 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.