Ken's pork & broccoli stir-fry

Cut the pork into thick 5cm (2in) pieces. Put the pieces into a bowl and add the soy sauce, sesame oil, rice wine, salt, pepper and cornflour. Mix well and allow to marinate for 15 minutes.

Cut the pepper into 5cm (2in) pieces. Cut off the broccoli heads and break into small florets, then peel and slice the stems. Crush, peel and coarsely chop the garlic.

Put the rice in a heavy pot with 600ml (1.2 pints) water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated – this should take about 15 minutes. The surface of the rice should have small indentations, like a pitted crater.

At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice – let it rest for 5 minutes before serving it.

Meanwhile, heat a wok until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir-fry for 4 minutes. Remove and drain in a colander or sieve, saving some of the oil.

Clean the wok, reheat it and return 1 tablespoon of the drained oil. When it is hot, add the garlic and stir, then add the broccoli and stir-fry for 2 minutes. Add the pepper and stir-fry for a further 2 minutes, then add the stock. Bring the mixture to the boil, return the cooked pork to the wok and give it a few quick stirs to mix it well. Add the spring onion and oyster sauce, and stir.

Turn onto a serving platter and serve at once with the steamed rice.