Tip the rice into a large bowl. Cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy (this is the starch). Drain, rinse under cold water and tip into a pan.
Pour in 400ml boiling water. Add 2 tsp turmeric, the lime leaves and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Simmer for 8 mins till all the water is absorbed and the rice is tender. Take off the heat and set aside, lid on, to keep warm in the pan.
While the rice is cooking, make your satay sauce. Peel and grate 1 garlic clove into a bowl. Zest the lemon and set it aside. Squeeze the juice from half the lemon into the bowl with the garlic. Whisk in the peanut butter, 1 tbsp tamari and 2 tbsp cold water. Set aside.
Halve the pepper and scoop out the seeds. Chop it into small chunks. Finely shred the cavolo nero. Peel and grate the ginger and the remaining garlic clove. Halve the chilli and flick out the seeds. Finely chop it.
Rub 2 tsp oil into each pork escalope and season with salt and pepper. Heat a frying pan for 1-2 mins. When warm, place the steaks in the pan. Cook for 5-7 mins on each side till cooked through. Place on a plate and cover with foil to rest.
Put the pan back on the heat and drizzle in ½ tbsp oil. Add the pepper and cavolo nero and cook for 3-4 mins, stirring. Add the ginger, garlic, chilli and 2 tsp ground cumin. Stir for 1 min. Add the cooked rice. Cook and stir for 2-3 mins till the rice has heated through. Squeeze in the juice from the remaining lemon half.
Thinly slice the pork escalopes. Spoon the rice into 2 warm bowls. Arrange the pork on top. Spoon over the satay sauce. Scatter over the lemon zest and serve.