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 (see ingredients for amount).

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.

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 and water for the sauce (see pantry for amount) 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 from a lime wedge, 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 pork.

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

Enjoy!