Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side.
Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well.
Trim and slice 3 of the spring onions diagonally into 3cm pieces. Halve, deseed and chop the pepper into 2cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger.
In a small bowl, mix the soy sauce, cornflour and 175ml of water, then put aside.
Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 to 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat.
Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2 minutes, then add the garlic and ginger for 1 further minute, or until golden.
Add the soy sauce and cornflour mixture, then cook for 2 to 3 minutes, or until thickened, stirring often.
Add the pork and nuts back to the pan, cook for another 2 minutes, stirring often.
If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste.
Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over.