Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces. 

Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince and pepper chunks. Fry until the mince has browned and the pepper has softened, 4-5 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, in a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount).

Season with salt and pepper, then add the chopped cucumber. Mix together well, then set aside to pickle.

Once the mince has browned, stir the ginger, garlic & lemongrass paste and teriyaki sauce into the pan.

Cook until the sauce has reduced, stirring frequently, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. 

Taste and season with salt and pepper if needed. Add a splash of water if it gets a little too thick.

Stir the chilli flakes through the stir-fry pork (add less if you'd prefer things milder).

Fluff up the rice with a fork and share between your bowls.

Top with the sticky pork and serve with the pickled cucumber alongside.

Enjoy!