Instructions: 1 Cook the rice as per the instructions along with the cayenne, turmeric and stock cube. Slice the pork into four, and flatten each piece with a meat mallet. Season the pork.

2 Heat the oil in a griddle pan, and grill the escalopes, turning once.

Remove the pork and deglaze the pan with the red wine, letting it bubble for 30 seconds. Serve with the rice and fried egg. Garnish with herbs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.