Salt & Pepper Pork

While the rice is cooking, cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. Set aside. In a second small bowl, combine the Japanese dressing and mayonnaise. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot until tender, 4-5 minutes. Add the Asian greens and honey-soy mixture and cook until the Asian greens are just wilted and the veggies are well coated, 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. Cut the pork loin steaks into 1cm strips. In a medium bowl, combine the salt (for the pork), crushed peppercorns, Thai seven spice blend and plain flour. Add the pork and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a 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. TIP: If your pan is getting crowded, cook in batches for the best results!