Cut pork into even, bite-sized pieces (approx 3.2cm / 1.3-inch squares).

Add pork and marinade ingredients to a medium bowl and mix thoroughly to combine. Set aside to marinate for a minimum of 20 minutes or overnight.

Prep the veggies
– Coarsely chop onion and capsicum into large squares (approx 3cm / 1.2-inch squares) and set aside.
– Cut carrots cut in half lengthwise, then diagonally slice into 3mm / 0.1-inch slices and set aside.
– Diagonally slice celery stalks into 3mm / 0.1-inch slices and set aside.

Put rice on to cook
Rice cooker:
– Add rice and water to rice cooker.
– Turn on to start cooking.
– As soon as rice cooker is finished cooking, remove the inner pot from rice cooker and set aside to rest for at least 10 minutes. Doing this will help prevent the rice from overcooking and will steam off any bits that might be stuck on the bottom.
Stovetop:
– Place water and rice in a large saucepan over medium-high heat.
– When the rice starts to boil, reduce heat to low and cover with lid.
– Leave the rice to cook for approx 13 minutesand do not touch it! Remove from heat when there are large holes in the rice and no water can be seen.
– Leave the lid on and set aside to rest for at least 10 minutes.
– When ready to serve, remove lid and fluff rice with a fork or rice paddle.

Bring non-stick frying pan / skillet up to medium-high heat, add ¼ tsp oil to the pan and spread out. Add half the marinated pork to the pan and spread out into a single layer. Cook for approx 4 minutes until dark golden brown on one side, then flip over and cook for a further 2 minutes. Remove pork from heat and set aside to rest in a large bowl. Repeat steps with remaining pork.

Over a medium-high heat, add ¼ tsp oil to the frying pan and spread out. Add onion and capsicum and cook for approx 3 minutes until tender but crisp. Set aside to rest with pork.

Over a medium-high heat, add ¼ tsp oil to the frying pan and spread out. Add carrot and cook for approx 3 minutes until tender but crisp. Set aside to rest with pork.

Over a medium-high heat, add ¼ tsp oil to the frying pan and spread out. Add celery and cook for approx 3 minutes until tender but crisp. Set aside to rest with pork.

Over a medium-low heat, add ¼ tsp oil to the frying pan. Place star anise and smashed ginger in the oil and cook for approx 2 minutes until fragrant and golden.

Add tomato paste to the frying pan and cook for approx 1 minute until caramelised.

Add pineapple pieces and juice to the frying pan and cook for a further 1 minute.

Add sugar and white vinegar to the frying pan, bring to a boil and let simmer for at least 10 minutes so the flavours meld together.

Re-stir the cornflour slurry to loosen the mixture and ensure it’s well combined. While stirring the sauce constantly, add the cornflour slurry to the centre of the frying pan. Continue stirring until sauce has thickened and starts to bubble.

Remove star anise and ginger from sauce. Add sweet and sour sauce to stir-fried vegetables and pork. Stir thoroughly to combine.

Divide rice and sweet & sour pork mixture among 6 bowls or containers.
Garnish with white sesame seeds and spring onion slices if desired.

Enjoy!