Fusion Pork Rice Bowl

• 225 g Jasmine rice
• 1 medium Cucumber
• 4 Spring onion
• 3 cloves Garlic
• 15 g Ginger root
• 1 tbsp Sesame oil
• 450 g Minced pork
• 2 tsp Brown sugar
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 Lime
• 2 tsp Sesame seeds
• 2 tsp Chili oil

1. Cook the jasmine rice in a saucepan of boiling water for 10 to 12 minutes, or until tender. Drain well, then cover and keep warm.
2. Meanwhile, slice the cucumber and finely slice the spring onion. Finely grate the garlic and ginger, and cut the lime into wedges.
3. Heat the sesame oil in a wok over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the minced pork and stir-fry, breaking it up, for 6 to 8 minutes until browned and cooked through. Stir in the brown sugar and soy sauce and cook for 1 minute until glossy and savoury.
5. Take the wok off the heat and stir in the rice vinegar and a squeeze of lime. Taste and add a little more lime juice if you want it sharper.
6. Divide the rice between bowls and spoon the pork over the top. Finish with cucumber, spring onion and sesame seeds, then drizzle with chilli oil to taste.

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