• Boil a half-full kettle.
• Pour it into a saucepan with 1/4 tsp salt on high heat. 
• Boil the rice, 10-12 mins.
• Once cooked, drain, pop back in the pan and cover.
• Meanwhile, chop the pepper into 2cm chunks.

• Heat a drizzle of oil in a frying pan on high heat. Once hot, fry the pork mince, pepper, sugar snap peas and Thai style spice (add less if you'd prefer things milder), 5-6 mins.
• Break up the pork as it cooks, then drain the fat.
• Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Stir in the ketjap, rice vinegar, soy, sugar, ketchup (see pantry for both) and a splash of water.
• Simmer, 1 min. Remove from the heat.
• Taste and season with salt and pepper if needed. 

• Share the rice between your bowls. 
• Spoon over the sweet and sticky pork.
• Sprinkle over the sesame seeds.

Enjoy!