a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
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, add the rice to the water and cook for 12 mins.
b) 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).
c) Thinly slice the mushrooms.

a) Add the mushrooms and Chinese leaf to the pork.
b) Stir-fry until the Chinese leaf has softened and the mushrooms are nicely 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 (see ingredients for amount) into the pork and bring to the boil.
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 lime wedge for squeezing over. Enjoy!