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.