Spicy rice with minced pork (dan dan style)

1. Toast the peppercorns in a dry frying pan until fragrant (1-2 minutes), then crush in a pestle and mortar and set aside. Put the pan back on the heat and add 1 tbsp groundnut oil. When hot, add the garlic and ginger; stir-fry for 30 seconds. Add the pork and stir-fry until brown, beginning to crisp and no pink meat remains – about 10-12 minutes. Add the salad onion whites and peppercorns, then stir-fry for 2 more minutes. Add 1 tbsp each rice wine and soy sauce, then cook until really crispy – about 5-10 minutes.

2. Mix the remaining soy sauce and rice wine with the chilli oil (depending on how spicy you want it). Heat the remaining 1 tbsp groundnut oil in another pan over a high heat. Add the pak choi, stir-fry until wilted, then transfer to a plate and keep warm. Put the pan back on the heat and add the cooked rice and soy sauce mixture. Stir-fry until hot, then divide between 4 bowls. Top with the pak choi and the mince mixture, a drizzle of sesame oil and a scattering of onion greens and coriander. Serve with the lime wedges to squeeze over.

RICE

1. To make roughly 600g cooked rice, put 200g long grain white rice in a sieve and rinse under cold water until the water runs clear. Tip into a large bowl and cover with cold water. Set aside to soak for 30 minutes.

2. Drain the soaked rice through a sieve and put in a large pan. Cover with 400ml cold water (double the weight of the rice) and a pinch of salt. Bring to the boil, stir once, then cover, turn the heat down to low and simmer gently for 11 minutes, without removing the lid.

3. Turn the heat off; stand for 5 minutes with the lid on. Fluff up with a fork and serve. If serving cold or using later, put the rice in a sieve; run under cold water to cool. Immediately refrigerate for up to 24 hours. Reheated rice must be piping hot before serving.