• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the pan. Stir in vegetable stock powder and cover to keep warm.

• While rice is cooking, thinly slice red onion (see ingredients). • In a small heatproof bowl, combine onion, rice wine vinegar and a good pinch of sugar and salt. Microwave for 30 second bursts, until softened. Set aside. • Thinly slice carrot into half-moons. Roughly chop Asian greens.

• In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add pork strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork, in batches, until golden, 2-3 minutes. Transfer to a large bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Remove from heat. Season to taste.

• Thinly slice long red chilli (if using). Drain pickled onion. • Divide rice between bowls. Top with sautéed veggies, Southeast Asian pork and pickled onion. • Drizzle with sesame dressing. Sprinkle with chilli and roasted peanuts to serve.