Add the lemongrass, half of the coriander, half of your green chillies, half of the spring onions, half the ginger, and all of the garlic to a food processor along with two-thirds of your sugar, the fish sauce and soy. Whizz into a coarse paste.

Add the pork mince to a bowl and chuck in the paste. Mix thoroughly until the pork starts to become sticky and is totally homogenous. Pop into the fridge for 15 mins.

Meanwhile, combine the rice vinegar with the remaining sugar in a bowl. Cut the remaining ginger and chilli into matchsticks, and cut the cucumber and carrot into small batons. Sprinkle with salt and allow to sit for 10 mins. Drain off any excess moisture then add to the vinegar and sugar mixture. Set aside.

Cook the sushi rice according to the package instructions and keep warm.

Shape your pork mixture into ping pong ball-sized meatballs. Set a large frying pan over a medium heat and add the meatballs one by one, browning on all sides. Keep cooking, rolling around, until the meatballs are cooked through and starting to char. Add the sweet chilli sauce and a dash of soy sauce. Glaze the meatballs with the sweet chilli.

Serve the meatballs over the steamy sushi rice with a handful of the pickled veg and the remaining coriander.