Video

Preparation

1. Toss the pork strips with the cornflour and half the black pepper.
2. Heat a wok until it smokes, then sear the pork in a single layer for two minutes without moving it.
3. Turn the pork, add the garlic and red pepper and stir-fry for a further minute.
4. Pour in the soy sauce and rice wine and let the sauce bubble and thicken.
5. Add the spring onions and the remaining pepper and toss for thirty seconds.
6. Serve immediately over steamed rice while the sauce is still glossy.