If using chard, finely slice the stems and coarsely chop the leaves, keeping the stems separate. If using kale, spinach or other greens, just coarsely chop everything.

For chard: heat a large pot over medium-high heat. Add a good glug of oil and the chard stems and cook, covered, until starting to soften, about 5 minutes. Skip this step if using other greens.

Increase the heat to high (or heat the pot with a little oil if you skipped the stems) and add the pork.

Stir-fry until the pork is no longer pink and is cooked through. Add the soy sauce, water and Sichuan peppercorns, then add the chopped green leaves. Cover and cook for 5-10 minutes, stirring now and then, until the greens are just cooked through.

Taste and season with a little more soy sauce if needed. Divide between two bowls, top with cashews, and serve chili oil or chili salt at the table.