Crispy Chinese Pork Rice Bowl

Add the rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low & cook, covered, for 10-15 min or until the water has absorbed & the rice is cooked, then remove from the heat & keep covered until serving

Meanwhile, peel the cucumber with a vegetable peeler into ribbons

Tip: keep the soft seedy centre for step 6!

Combine the rice vinegar and cucumber ribbons in a bowl with a pinch of salt and set aside to pickle until serving 

Peel and finely chop (or grate) the garlic

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Mix together the hoisin, honey, half the soy sauce and 2 tbsp [4 tbsp] water

Add 1-2 tbsp vegetable oil to a large wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the garlic, ginger, five spice and chilli flakes (can't handle the heat? Go easy!) and stir constantly for 1 min, then add the pork mince & cook for 4-6 min or until starting to brown, breaking it up as you go

Stir in the hoisin marinade

Cook for approx. 4 min or until crispy and cooked through

Meanwhile, chop the cucumbers' seedy centre into bite-size pieces

Slice the spring onion[s] finely, discarding the root ends

Fluff the cooked rice with a fork

Add the rice, cucumber pieces and half the spring onion to the pork

Season with the remaining soy sauce and a good grind of pepper