a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

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

d) Cut the lime into wedges.

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

d) Once cooked, transfer the pork to a bowl and set aside.

a) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

b) Once hot, add the pak choi and coleslaw mix. Stir-fry until just tender, 4-5 mins.

c) Add the cooked pork back into the pan.

d) Stir in the garlic and ginger puree. Cook until fragrant, 1-2 mins.

a) Add the ketjap manis, honey, soy sauce, water for the sauce (see pantry for amount) and half the sesame seeds to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a squeeze of lime juice, adding a splash of water if it's a little too thick.

a) When ready, share the rice between your bowls and top with the sticky honey sesame pork.

b) Finish by sprinkling with the remaining sesame seeds.

c) Serve with any remaining lime wedges for squeezing over.

Enjoy!