Golden pineapple pieces make this pork and rice salad extra special.
- Combine the sugar, soy sauce and garlic in a medium jug.
- Heat half the oil in a large frying pan over medium-high heat. Cook the pineapple for 2 mins each side or until browned. Transfer to a plate. Add the pork to same pan and cook for 2 mins each side or until golden. Add the sugar mixture and cook for 5 mins or until mixture thickens slightly. Remove from heat. Stir in pineapple to coat in the pan juices.
- Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add the snow peas and capsicum and cook, stirring, for 3 mins or until starting to char. Add the rice and peas and cook, stirring, for 2 mins or until heated through. Transfer to a large bowl. Stir in the cabbage, corn and lime juice.
- Divide the pork, pineapple and warm rice salad among serving plates.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set