Sweet and Sour Pork and Rice

a) While the rice cooks, halve, peel and chop the shallot into small pieces.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and shallot. Cook until browned, 4-5 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Season with salt and pepper.

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
b) Remove the pineapple from the tin (see ingredients for amount), keeping all the juice for later. Cut into small chunks.
c) Peel and grate the garlic (or use a garlic press).
d) Roughly chop the peanuts.

a) Pour the pineapple juice into a small bowl.
b) Add the rice vinegar, soy, ketchup and sugar (see ingredients for both amounts).
c) Stir to combine, then set aside.

a) Add the pepper and garlic to the mince pan. Cook until softened slightly, 4-5 mins.
b) Stir in the sauce and chopped pineapple, then bring to the boil. Cook until slightly thickened, stirring frequently, 3-5 mins.
c) Remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Taste and season with salt and pepper if needed.