Chinese-Style Salt & Pepper Pork With Sesame Rice

STEP 1

• Now, let’s get started!
• Combine your cornflour and 2 tbsp [3 tbsp] [4 tbsp]flour with your five-spice mix (not a fan of five-spice? Just add a little!) and a pinch of salt and pepper
• Add your pork strips and give everything a good mix up until well coated – this are your coated pork strips

STEP 3

• Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat
• Once hot, add the coated pork strips
• Cook for 7-8 min, turning once half-way, or until the pork is crispy and cooked through (no pink meat!) – this is your crispy pork
• Tip: Cooking for 3 or more? Use 2 pans!

STEP 4

• While the pork is cooking, trim, then slice your spring onion[s] on the diagonal
• Slice your red chilli[es] finely on the diagonal

STEP 5

• Squeeze your pouch[es] of cooked long grain rice to separate the grains
• Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
• Tip: If you’re cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

STEP 6

• Once the pork is crispy, add the sliced spring onion and chilli (can’t handle the heat? Go easy!)
• Add your soy sauce, half your toasted sesame oil (you’ll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar
• Give everything a good mix up and cook for 1 min or until very fragrant – this is your salt & pepper pork

STEP 7

• Once the rice is piping hot, transfer the cooked rice to a heatproof bowl with your blanched peas and the remaining sesame oil
• Give everything a good mix up – this is your sesame rice
• Serve the salt & pepper pork with the sesame rice to the side