Step 1

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

Step 2

Meanwhile, peel the cucumber with a vegetable peeler into ribbonsTip: 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

Step 3

Peel and finely chop (or grate) the garlicPeel 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] waterAdd 1-2 tbsp vegetable oil to a large wide-based pan (preferably non-stick) over a medium-high heat

Step 4

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

Step 5

Stir in the hoisin marinadeCook for approx. 4 min or until crispy and cooked through

Step 6

Meanwhile, chop the cucumbers' seedy centre into bite-size piecesSlice the spring onion[s] finely, discarding the root ends

Step 7

Fluff the cooked rice with a forkAdd the rice, cucumber pieces and half the spring onion to the porkSeason with the remaining soy sauce and a good grind of pepper

Step 8

Serve the pork rice in bowls and garnish with the remaining spring onionServe the cucumber pickle to the sideEnjoy!