Spicy stir-fried pork and egg-fried rice

In a large bowl, stir together all the marinade ingredients with 2 tbsp water and a grinding of black pepper. Add the diced pork shoulder, toss to coat and chill in the fridge for at least 30 minutes (or overnight).

In a large frying pan, heat the vegetable oil over a medium-high heat. Add the pork and its marinade and cook for 10-12 minutes, stirring occasionally, until the marinade has evaporated and the meat is golden, cooked through with no pink meat remaining and lightly caramelised in places. Add the sake to dissolve any browned bits left in the pan and flavour the sauce. Add the onion, carrot, cabbage and salt and cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and are cooked through.

Meanwhile, make the egg-fried rice. Melt 10g butter in a large non-stick frying pan or wok and pour in the eggs. Scramble the eggs until cooked but still a little soft. Season with salt and transfer to a plate; set aside. Melt the remaining 10g butter in the pan over a medium heat and add the garlic. Sauté until soft but not browned. Add the rice and toss to heat through, breaking up any lumps. Tip in the soy sauce, fish sauce, sesame oil and sesame seeds; mix. Add the scrambled egg and chopped chives. Mix well to incorporate, season with pepper and serve immediately with the stir-fried pork.