Spicy Pork

Rinse the long grain rice under cold running water. Place in a large pot, add the cold water and a little salt.

Bring to the boil, cover, then reduce the temperature and simmer on low heat for about 9 min or until the liquid is absorbed and the long-grain rice is cooked.

Meanwhile, using a sharp knife or kitchen cleaver, cut the pork into very narrow, on-the-spot pieces. Set aside for later use.

Mix the five-spice mixture, cornstarch, 1 egg and demerara sugar. Roll the pork well in it until it is coated.

Heat the sunflower oil or other vegetable oil in a large wok or skillet. Add the pork and roast over high heat until cooked through and crispy. Remove it with a wok turner and set aside for later use.

Using a sharp knife, chop the onion into small cubes.

Add the onion, garlic, bell bell pepper, and peas to the wok form and pan fry for 5 min.

Repeat the pork with the cooked long grain rice in the wok and stir-fry for 5 minutes.

Heat the butter in a pan and melt it. Add the remaining eggs, already beaten, and fry until they set. Lift onto a clean work board and cut off. Stir into the long grain rice and the other ingredients and bring to the table on the spot.

Tip:

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