Pork, Pineapple and Coconut Curry with Jasmine Rice

Steps

1. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a medium bowl mix cornflour, salt and first measue of pork spice mix. Pat pork dry and toss with cornflour mixture. Heat a little oil in a large fry-pan on medium heat. Cook pork for 3-4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Set aside covered, to rest. Reserve pan.
3. While pork is cooking, finely dice onion and grate carrot. Wipe pan clean and return to medium-high heat with a drizzle of oil. Add onion and carrot and cook for 3-4 minutes, until soft and starting to brown. Add second measure of pork spice mix and cook a further 1 minute, until fragrant.
4. Add peas, pineapple pieces and juice, stock and coconut cream. Bring to a simmer, reduce heat to medium-low and simmer for about 5 minutes, until slightly thickened.
5. While curry is simmering, slice pork thinly and add any resting juices to curry. Remove from heat and stir through fish sauce, spinach and pork. Season to taste.
6. To serve, spoon ¾ cup cooked rice into bowls and top with pork, pineapple and coconut curry and toasted coconut (if using).