Ingredients
- 160 gr. brown basmati rice
- 200 gr. higher-welfare pork filet
- 1,5 teaspoons Chinese five-spice
- vegetable oil
- 4 spring onions
- 1 yellow pepper
- 2 cloves garlic
- 4 cm piece of ginger
- 2 tablespoons soy sauce
- 1 teaspoon cornflour
- 50 gr. cashew nuts
- 1 lime
Method
- Cook the rice in a pan of boiling salted water over a medium heat for 25′, or until tender, then drain well.
- Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side.
- Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3 cm chunks.
- Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well.
- Trim and slice 3 of the spring onions diagonally into 3 cm pieces.
- Halve, deseed and chop the pepper into 2 cm chunks.
- Peel and finely slice the garlic, and peel and finely chop the ginger.
- In a small bowl, mix the soy sauce, cornflour and 175 ml of water, then put aside.
- Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 – 6 minutes, or until the pork is browned and almost cooked through, stirring continuously.
- Spoon onto a plate and return the pan to the heat.
- Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper.
- Stir-fry for 2′, then add the garlic and ginger for 1 further minute, or until golden.
- Add the soy sauce and cornflour mixture, then cook for 2 – 3′, or until thickened, stirring often.
- Add the pork and nuts back to the pan, cook for another 2′, stirring often.
- If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat.
- Season to taste.
- Divide the rice between your bowls and spoon the Chinese-style pork over the top.
- Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over.