World Cuisine

  • 500 g (1 lb) boneless, skinless pork loin
  • 2 tablespoons Chinese red wine vinegar or balsamic vinegar
  • 1 tablespoon fennel seeds
  • ½ tablespoon olive oil
  • 1 tablespoon crushed Szechuan peppercorns
  • 2 tablespoons groundnut oil
  • 150 g (5 oz) carrots, diced
  • 1 egg, beaten
  • 1 recipe quantity cold boiled rice (see right)
  • 100 g (3½ oz) frozen peas, thawed
  • 100 g (3½ oz) canned sweetcorn kernels, drained
  • 100 g (3½ oz) canned pineapple chunks, drained
  • 1 tablespoon shoyu or tamari sauce
  • ½ teaspoon white pepper
  • 2 tablespoons chopped spring onions

Put the pork in a roasting tin with the vinegar, fennel seeds and olive oil. Sprinkle with the crushed peppercorns and set aside to marinate for 30 minutes.

Cook the pork in a preheated oven, 220°C (425°F), Gas Mark 7, for 40 minutes or until cooked.

Heat the oil in a wok over a medium heat. Stir-fry the carrots for 1 minute, then add the beaten egg.

Add the cold cooked rice, the peas, sweetcorn and pineapple and stir-fry for about 5 minutes. Season with shoyu or tamari sauce and white pepper, stir in the spring onions and serve with the roast pork.

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