Preheat the oven to 400F/200C (unless grilling pork).

First cut the carrots and daikon radish into thin strips (julienned) - I find it easiest to cut slices the cut the slices into strips. Put the strips of vegetables in a bowl and sprinkle over the salt and sugar. Rub the salt and sugar into the vegetables - basically massage them - so that you start to draw liquid from them and you feel them becoming softer and bendy. Pour the rice vinegar and water over them in the bowl and leave to sit while you prepare everything else. You can make these a couple days ahead of time and refrigerate.

Romove the pork from the packaging and pat dry. Warm an overproof skillet/frying pan and add a little oil (or you can use a griddle pan, as I did, that's also ovenproof) then sear he pork on all sides.

Transfer to the oven and roast for approx 20min, until the meat reads an internal temperature of 140F in the thickest part.

Meanwhile, cook the basmati rice in the water by putting both in a pan, bringing it to a boil then reduce to a simmer. Cook until all of the water has gone and the rice is tender. Remove from the heat.

While the rice is cooking, make the dressing by whisking everything together (the rice vinegar, fish sauce, lime juice, sugar, garlic and chili). Finely slice the onion and remove the leaves from a few stems of cilantro.

Remove the pork from the oven once done and allow to rest for around 5 minutes on a board while you prepare your bowls.

Divide the rice between two bowls, top with the pickled carrot and daikon, some salad leaves, the onion and cilantro leaves. Drizzle over the dressing.

Slice the pork, add it to the bowls and enjoy.