Sweet & Sour Sriracha Pork Balls

Pop the skewers onto a lightly oiled baking tray and cook on the top shelf of the oven for 20-25 mins. Turn halfway through cooking. IMPORTANT: The meatballs are done when no longer pink in the middle!

Meanwhile, pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Peel and grate the garlic (or use a garlic press). Zest the lime then cut into quarters. Trim the cucumber, halve lengthways and thinly slice. Mix the sugar (see ingredients for amount), remaining soy sauce, half the rice wine vinegar and half the sesame oil together in a large bowl. Add a pinch of salt, a quarter of the lime juice and half the sesame seeds. Pop the sliced cucumber into the bowl and toss to coat. Set to one side.

Put the garlic, the remaining sesame oil and rice wine vinegar and two-thirds of the remaining lime juice into a small saucepan. Squeeze in the honey and sriracha and stir together. Mix together the cornflour and the water for the sauce (see ingredients for amount) in a small bowl until combined. Add the flour mixture to the saucepan and bring to the boil, stirring continuously. Boil for 30 seconds then remove from the heat.