Tip the rice into a sieve and give it a good rinse. Tip into a small pan. Pour in 150ml boiling water, add a pinch of salt and pop a lid on the pan. Bring to the boil. Once it's boiling, turn the heat right down and very gently simmer for 25 mins till the water has been absorbed and the rice is tender.

While the rice simmers, measure out 1 tbsp of the brown rice vinegar (½ the jar) into a dish. Squeeze in the juice from ½ the lime and add 1 tbsp of the Worcester sauce. Stir in 1 tsp each of the China 5 spice and caster sugar. Add the pork escalopes and turn them to coat in the marinade. Set aside for 10-15 mins to marinate.

Add the remaining vinegar to a medium bowl. Squeeze in the juice from the remaining lime half. Add 1 tsp of the sugar and a good pinch of salt. Peel and grate in the ginger. Stir together till the sugar starts to dissolve.

Trim and peel the carrot. Slice it into very thin batons, about as long as your little finger. Add to the bowl with the gingery vinegar mix. Peel the cucumber (the peel can be bitter), halve it lengthways and scoop out the seeds with a teaspoon. Slice it into thin batons to match the carrot. Add to the bowl, give everything a good stir to mix and set aside.

Set a large frying pan over a high heat and let it get smoking hot. Drizzle in 2 tsp oil. Add the pork escalopes to the pan and fry them for 4-5 mins on each side, till they are well browned and cooked through. Pour in the marinade and bubble for 1 min. Pop the escalopes onto a plate or board and let them rest for a few mins.

Add the salad leaves to the cucumber and carrot and toss to mix. The rice should be cooked by now. Fluff it up with a fork and divide it between 2 warm bowls. Add the salad, carrot and cucumber mix. Slice the pork escalopes and add them to the bowls, spooning over any juices from the pan. Serve straight away.