Fill your kettle and boil it. Tip the rice into a sieve and give it a good rinse. Tip into a small pan. Pour in 200ml boiling water, add a pinch of salt and pop a lid on the pan. Bring to the boil, then turn the heat right down and gently simmer for 25 mins till all the water is absorbed and the rice is cooked.

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

Add the remaining vinegar to a mixing bowl. Juice in the remaining lime half. Add a pinch of salt. Peel and grate in the ginger and stir.

Trim and peel the carrot. Slice it into very thin batons, about as long as your little finger. Add to the bowl with the vinegar mix. Thinly slice the cucumber 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 olive oil. Add the pork escalopes to the pan and fry them for 4-5 mins on each side, till they’re 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 2-3 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 carrot and cucumber salad mix. Slice the pork escalopes and add them to the bowls, spooning over the sauce from the pan. Serve straight away.