Salt & Pepper Pork

While the rice is cooking, thinly slice carrot and zucchini into half-moons. Roughly chop Asian greens. In a small bowl, combine the soy sauce and the honey. In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

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

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

Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. When oil is hot, pick up pork using tongs and shake off any excess flour back into the bowl. Cook 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.