Cut the pork tenderloins into medallions about 1 cm thick.
For the rice: place the rice in a saucepan with the water and salt. Bring to the boil, reduce to a simmer and cover with a lid. Cook for 10 to 12 minutes until all of the water has been absorbed by the rice. Finely slice the spring onions and fold through the rice.
Peel and dice the red onion, ginger and garlic. Finely chop the chilli.
Heat a wok and add a little sesame oil. Add the pork to the pan and cook until golden brown on both sides. Add the onion, garlic, ginger and chilli to the pan and cook until soft. Add the tomato puree, vinegar, soy sauce and Sichuan pepper to the pan and allow to reduce. Once the liquid has reduced, remove the pan from the heat.
Use a stainless steel serving ring to plate the rice and serve the Sichuan chilli pork slices on top. Serve immediately with a drizzle of the sauce.
«Try making this recipe using beef, duck or chicken instead of pork. As an alternative to the ripe, serve the pork with noodles.»