Trim the ends and threads from the mangetout.
Toast the sesame seeds.
Peel the carrot and, using the peeler, slice into thin ribbons.
Trim the fatty edges of the pork chops leaving only the meat with no visible fat. Cut the fatty parts into cubes. Slice the meat into short thin strips.
Peel and finely chop the ginger. Grate the lemon zest.
Slice the onion into medium-thickness slices.
Finely chop the garlic, or put through a garlic press.
Get a pot of salted water to a boil and cook the mangetout for a minute. Drain and set aside.
Start cooking the rice to serve as a side.
Fry the fatty cubes of pork with a little oil until rendered and golden-brown. Remove to a bowl.
In the same pan, add the ginger and onion. Add also a bit of salt and scrape any browned bits from the bottom of the pan. Add the strips of pork and the garlic. Once somewhat cooked, add the carrots and lemon zest. Season with soy sauce. Once cooked, mix in the cooked pork cubes, mangetout, sesame and lemon juice to taste. Mix well and serve immediately.