a) Boil a full kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and cook until browned, 5-6 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. The pork is cooked when no longer pink in the middle.

a) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) When 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, zest the lime, then chop into wedges.
b) Peel and grate the garlic (or use a garlic press).

a) Add the mushrooms and Chinese leaf to the pork.
b) Stir-fry until the Chinese leaf has softened and the mushrooms are browned, 3-4 mins.
c) Stir in the garlic and ginger puree. Cook until fragrant, 1 min.

a) Stir the ketjap manis, soy sauce and honey into the pork and bring to the boil, then simmer for 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Remove the pan from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed. TIP: Add a splash of water to loosen if needed.

a) Fluff up the rice with a fork and stir through the lime zest. Share between your bowls or plates.
b) Serve the pork stir-fry on top.
c) Finish with a wedge of lime for squeezing over.
Enjoy!