Peel and de-seed the peppers. Dice in to half centimetre cubes.
Peel and finely dice the onion.
Roughly crush the peanuts.
Cut the chives into 1 cm slices.
Wash the rice in cold water until the water runs clear.
Put 3 tablespoons of olive oil in a hot saucepan. Add the onions and sweat with 1 pinch of salt. Add the peppers, another pinch of salt and cook for 2 minutes over a high heat.
Add the rice, mix well and then add 450ml of water. Boil and cook for 10 minutes, remove from the heat and leave to absorb the rest of the water.
Cut the pork fillet in to medallions (2 per person).
Heat a stainless steel pan and add 3 tablespoons of peanut oil. Sear the meat over a high heat for 1 minute on each side allowing it to colour slightly.
Deglaze with the white wine. Add the honey and the soy sauce and boil for 30 seconds (the sauce should thicken), then reduce the heat.
Finish by adding the peanuts and then allow the meat to finish cooking.
Serve the rice in the middle of large dinner plates, place the pork on top and drizzle with the peanut sauce.
«This recipe can also be adapted to chicken or veal.»