Pour the cold water for the rice (see ingredients 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 pepper and discard the core and seeds. Chop into 1cm chunks.
Zest and halve the lime.
Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and pepper. 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, add a drizzle of oil and the juice of half the lime into a medium bowl. Season with salt, pepper and sugar (see ingredients for amount), then mix together well.
Add the chopped cucumber to the dressing and toss to coat. Set aside.

Once the mince has browned, stir the ginger, garlic & lemongrass paste and teriyaki sauce into the pan.
Cook until the sauce has reduced and is sticky, stirring frequently, 2-3 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir the chilli flakes through the stir-fry (use less if you don't like heat), then taste and season with salt and pepper if needed.
Fluff up the rice with a fork, then stir through the lime zest and share between your bowls.
Top with the sticky pork and serve with the cucumber salad and any remaining lime cut into wedges for squeezing over. Enjoy!