Salt & Pepper Pork

While the rice is cooking, trim and halve the broccolini. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccolini and carrot until softened, 4-5 minutes. Add the Asian greens and honey-soy mixture and cook until the greens are just wilted and the veggies are coated in the sauce, 1-2 minutes. Transfer to a bowl and cover to keep warm.

While the veggies are cooking, crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt (for the pork), crushed peppercorns, Thai seven spice blend and plain flour. Cut the pork loin steaks into 1cm strips. Add the pork to the spiced flour and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the pork using tongs and shake off any excess flour back into the bowl. Cook the pork, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded).