Sweet & Sour Pork & Rice

• Jasmine Rice(300 g)
• Pork tenderloin(500 g)
• Cornflour(4 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(3 tbsp)
• Bell pepper(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Pineapple(250 g)
• Ketchup(4 tbsp)
• Rice Vinegar(3 tbsp)
• Brown sugar(2 tbsp)
• Soy sauce(2 tbsp)

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Add to a saucepan with 450ml water, bring to a boil, cover, and cook on low until tender.

   ~14 min

2. 2

   While the rice cooks, slice the {Pork tenderloin} into thin bite-size pieces. Toss with {Cornstarch}, {Salt}, and {Black pepper} until lightly coated. Slice the {Bell pepper} and {Onion}, mince the {Garlic}, grate or finely chop the {Ginger}, and cut the {Pineapple} into bite-size pieces if needed.

   ~15 min

3. 3

   In a small bowl, whisk together {Ketchup}, {Rice Vinegar}, {Brown sugar}, {Soy sauce}, {Cornstarch}, and 120ml water until smooth.

   ~2 min

4. 4

   Heat 2 tbsp of the {Vegetable oil} in a large wok or frying pan over medium-high heat. Cook the pork in two batches until lightly golden and just cooked through, 2–3 minutes per batch, then transfer to a plate.

   ~6 min

5. 5

   Add the remaining 1 tbsp {Vegetable oil} to the pan. Stir-fry the {Onion} and {Bell pepper} for 3 minutes until just tender. Add the {Garlic} and {Ginger} and cook for 1 minute more.

   ~4 min

6. 6

   Return the pork to the pan with the {Pineapple}. Pour in the sauce mixture and stir for 2–3 minutes until glossy and thick enough to coat everything. Fluff the rice.

   ~3 min

7. 7

   Serve the sweet and sour pork over the rice.

   ~0 min