Sweet and Sour Pork with Jasmine Rice and Stir Fried Capsicums

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more spoons of water.

Preheat oven to 200°C. Peel and mince ginger. Peel onion and cut into 8 wedges. Halve capsicums and de-seed, then slice. Peel carrot, slice in half lengthways and thinly slice on a slight angle. Cut roots off spring onions and thinly slice on a slight angle.

Combine sesame oil with 2 Tsp neutral flavoured oil. Spread over pork and season. In a small bowl combine minced ginger, five spice, honey and YPI sweet and sour. Heat a frypan over medium-high heat. Add the pork and sear until golden on all sides, about 3-4 minutes. Add the sauce and cook for a further 2-3 minutes until thickened slightly.

Tip! Vegetable, canola or grapeseed oil would work well.

Remove pork from pan and place on a lined baking tray. Drizzle over the sauce from the pan, place in the oven and cook for about 12-15 minutes until cooked through. Remove pork from oven and rest, loosely covered in foil, for 5 minutes.

Tip! The glaze should get dark and sticky in the oven.

Meanwhile heat a clean frypan or wok over high heat. Add 1 Tbsp oil, then add the onion, carrot and sliced capsicum. Cook, tossing for 3-5 minutes, until softened and charred, then add the soy sauce and toss to combine.

Slice pork and serve with steamed rice and stir fried veg. Garnish with spring onion and sesame seeds. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more spoons of water.

Preheat oven to 200°C. Peel and mince ginger. Peel onion and cut into 8 wedges. Halve capsicums and de-seed, then slice. Peel carrot, slice in half lengthways and thinly slice on a slight angle. Cut roots off spring onions and thinly slice on a slight angle.

Combine sesame oil with 2 Tsp neutral flavoured oil. Spread over pork and season. In a small bowl combine minced ginger, five spice, honey and YPI sweet and sour. Heat a frypan over medium-high heat. Add the pork and sear until golden on all sides, about 3-4 minutes. Add the sauce and cook for a further 2-3 minutes until thickened slightly.

Tip! Vegetable, canola or grapeseed oil would work well.

Remove pork from pan and place on a lined baking tray. Drizzle over the sauce from the pan, place in the oven and cook for about 12-15 minutes until cooked through. Remove pork from oven and rest, loosely covered in foil, for 5 minutes.

Tip! The glaze should get dark and sticky in the oven.

Meanwhile heat a clean frypan or wok over high heat. Add 1 Tbsp oil, then add the onion, carrot and sliced capsicum. Cook, tossing for 3-5 minutes, until softened and charred, then add the soy sauce and toss to combine.

Slice pork and serve with steamed rice and stir fried veg. Garnish with spring onion and sesame seeds. Enjoy!