Sweet & Sticky Pork with Gomashio & Cucumber Salad

Zest and juice the lime into a small bowl. Stir the rest of the rice into the aromatics and fry for 2 - 3 minutes, then pour in the water (see pantry for amount). Add a pinch of salt and 0.5 tsp lime zest per person, then cover and bring to a boil. Reduce the heat and cook the rice for 12 - 15 minutes or until done. Stir regularly and add extra water if necessary.

Grate the ginger with a microplane. Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the pork tenderloin tips with the ginger for 1 - 2 minutes until evenly browned. Stir in the soy sauce, the sugar and the water for the sauce (see pantry for amount). Mix well, then reduce the heat and allow to simmer for 3 - 4 minutes until thickened and reduced.

Slice the cucumber into crescents. In a salad bowl, combine the yogurt with the extra virgin olive oil, a third of the lime juice and the rest of the garlic. Mix well and season to taste with salt and pepper. Add the cucumber and the lamb's lettuce. Toss well to combine with the dressing.

Finely chop the coriander. For parents: stir the rest of the lime juice and half of the coriander into the rice in the frying pan. Allow to rest until serving, covered. Keep the boiled rice plain. Discard the stems of the mint and finely chop the leaves.