Sweet and sour pork on rice

1. Place rice in a large pot with 2¼ cups water and a little salt. Bring to a boil over a high heat,
   then cover and reduce to lowest heat. Cook for 13 minutes then turn off the heat and allow to
   stand without lifting the lid.
2. While rice cooks, thinly slice the capsicum. Peel carrot, halve lengthwise and thinly angle slice.
   Drain pineapple pieces, discarding half the juice.
3. Heat 1 tbsp oil in a deep-frying pan over high heat. Add pork, season with salt and pepper and
   stir-fry for 2 minutes until golden.
4. Add capsicum and carrot and stir-fry for 3 minutes.
5. Add Annabel’s Go To Chilli Lime Glaze, the pineapple pieces and half the juice. Bring to a
   simmer, then reduce heat and simmer gently for 2-3 minutes or until the pork is fully cooked
   through. Check seasoning and adjust to taste with salt and pepper.

To Serve:

• Fluff the rice with a fork. Divide between 4 bowls and top with the sweet and sour pork and
  sauce. Enjoy!

Optional:

• If using sesame seeds, place in a dry frying pan over medium-high heat and stir until lightly golden.
  Sprinkle over sweet and sour pork to serve.