Thai Larb Style Pork Salad

Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.

Peel and grate the ginger. Peel and grate the garlic (or use a garlic press).

Pick the mint leaves from their stalks (discard the stalks). Zest and halve the lime.

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a large frying pan on high heat (no oil).

Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Stir in the Thai style spice blend (add less if you'd prefer things milder), ginger and garlic. Cook for 1-2 mins.

Add the ketjap manis and a splash of water, then stir and simmer until glazed, 1 min. Once cooked, cover with a lid to keep warm. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, mix the soy sauce, sugar (see pantry for amount) and lime juice together in a large bowl. Set aside.

Add the cucumber and mint leaves to the bowl of dressing and toss to coat.