Fill your kettle and boil it. Tip the rice into a small pan. Pour in 200ml boiling water and add a pinch of salt. Cover, bring to the boil and then turn the heat right down and simmer for 20-25 mins till all the water is absorbed. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice.

While the rice simmers, peel and finely grate the ginger. Pop into a roomy dish and stir in 1 tsp ground coriander. Add ½ tbsp olive oil and stir to make a thick paste.

Pop the pork escalopes between 2 sheets of baking paper and bash with a rolling pin, pestle or meat mallet till they’re 1cm thick all over. Add the pork to the dish with the spice paste and rub the paste all over the escalopes, then lift the pork out and set aside on a plate to marinate for 10 mins.

Zest the orange. Chop the rhubarb into 3cm chunks and tip into a small pan with the honey and orange zest. Squeeze in the juice from half the orange and drop in the star anise. Set the pan on a low heat, bring to a gentle simmer and cook for 4-5 mins till the rhubarb starts to break down and form a sauce. Take off the heat and set aside.

Warm a large frying pan for 2 mins, then add the pork escalopes and fry for 4-5 mins on each side till browned. Lift the pork escalopes onto a board or warm plate, loosely cover with foil and allow to rest for 2-3 mins.

While the pork escalopes rest, tip the watercress into a bowl and add a pinch of salt and pepper, a squeeze of juice from the remaining orange half and 1 tsp olive oil. Toss to dress.

Roughly chop the coriander leaves. Slice the pork escalopes and serve on warm plates with the rhubarb, rice and watercress. Top with the coriander leaves and serve with any remaining orange sliced into wedges for squeezing.