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Put on your kettle to boil. Add the rice into a large saucepan and pour in 375ml boiling water. Bring to the boil, then lower the heat, cover the pan and simmer for 15 minutes. Take the pan off the heat and allow it to sit for five minutes until the sauce is ready. The rice should absorb all the liquid and become nice and fluffy. Cut the pork shoulder steaks into strips, roughly 2 x 3cm in size. Heat the olive oil in a nonstick frying pan over a medium