1 Cut the pork into very thin, small slices, cutting against the grain. Place the Chinese five-spice powder in a bowl with 1 tbsp soy sauce and sherry, 2 tsp sesame oil and the cornflour. Add the pork, mix well and set aside for a few minutes.

2 Heat a wok over a high heat until it is very hot. Cut the top and bottom off the pepper and open out to remove the seeds and membrane. Then cut into 2.5cm/1" pieces.

3 Add 3 tbsp oil to the wok and when slightly smoking, add the pork and stir-fry for two minutes until just browned. Remove the pork from the pan and drain in a sieve set over a bowl.

4 Pour off all but 1 tbsp oil and reheat the wok. Add the garlic, lemon grass, shallots and ginger. Stir-fry for 30 seconds. Heat a frying pan.

5 Add the pepper to the wok with the remaining soy sauce and sherry, coconut milk, peanut butter and sugar. Stir-fry for three minutes and season well.

6 Add the remaining groundnut oil to the frying pan and add in the mustard seeds.

7 Stir-fry for 10 seconds, tip in the rice and cook for three minutes until tender. Season and stir in half the coriander and the remaining tsp of sesame oil.

8 Return the pork to the wok and stir-fry for another 2-3 minutes, mixing well. Stir in the remaining coriander and squeeze over the lime.

9 Spoon the rice and pork into separate Chinese serving bowls and serve at once with chopsticks.