Chinese-Style Salt & Pepper Pork With Sesame Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

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 – these are your coated pork strips

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!

While the pork is cooking, trim, then slice your spring onion[s] on the diagonal

Slice your red chilli[es] finely on the diagonal

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

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

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