Pork and pineapple rice bowl - delicious. magazine

Ingredients

• 2 tbsp sunflower oil
• 400g outdoor-reared free-range pork fillet, sliced (see Tips)
• 3cm piece fresh ginger, grated
• 1 garlic clove, crushed
• 6 spring onions, finely sliced
• 1⁄2 small pineapple, peeled and chopped into small 1cm pieces
• 2 x 250g pre-cooked basmati rice pouches
• 4 tbsp sweet soy sauce (or use regular or low-salt soy sauce)
• 3 tbsp sesame oil
• Large handful coriander, chopped, plus extra leaves to serve
• Grated zest and juice 1 lime, plus extra wedges to serve
• Steamed pak choi to serve