Lychee-Style Pork and Sweet and Sour Cherry Sauce

Meanwhile, trim and halve the green beans. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

Pop your pork steaks onto a board and score one side of the flesh in a 1cm-wide criss-cross pattern, taking care not to cut all the way through the steaks.

Pat the pork steak dry with kitchen paper.

Put the cornflour into a large bowl. Add half the Chinese five spice and season with salt and pepper. Mix to combine. Add the pork steaks and turn them in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a large frying pan on high heat with enough oil to coat the bottom of the pan. 

Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Give the frying pan a quick wipe clean.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once the pan is hot, add the green beans and pepper. Stir-fry until starting to char, 2-3 mins. Stir in the garlic and remaining Chinese five spice, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans and pepper are tender, 4-5 mins. 

Add the oyster sauce, honey and the water for the sauce (see pantry for both amounts. Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins. Stir in the sour cherry compote.