Stir-Fried Pork, Pineapple & Bell Pepper with Basmati Rice

Directions

1. Rinse the basmati rice under cold water using a strainer, then drain and transfer to a small saucepan. Add salt and water, and bring to a boil over high heat.
2. In a medium bowl, whisk together soy sauce, rice vinegar, honey, and cornstarch until smooth.
3. Thinly slice the pork into strips and toss them in the bowl with the sauce to coat.
4. When the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes; then remove from heat and let stand covered for 5 minutes.
5. Peel and mince the garlic. Peel and mince or grate the ginger. Peel the onion and cut it into medium dice.
6. Heat a skillet over medium-high heat.
7. Wash the bell pepper and pineapple. Seed and large dice the pepper; cut the pineapple into bite-sized pieces after peeling and coring.
8. Coat the bottom of the skillet with oil. Add the pork (reserve the sauce) and stir-fry until no longer pink, 2–3 minutes. Transfer to a plate.
9. Coat the skillet with a bit more oil. Add the garlic, ginger, onion, and pepper; stir-fry until the pepper is tender-crisp, about 2–3 minutes.
10. Wash and dry the cilantro. Remove leaves from stems and mince the leaves.
11. Return the pork and pineapple to the skillet along with the sauce; toss to coat and stir-fry for 1–2 minutes.
12. Remove from heat and stir in cilantro. Fluff the rice with a fork and plate the stir-fry on top.