Rainbow Sweet & Sour Pork Stir-Fry

Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to a boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm. Set aside.

While the rice is cooking, place the pork loin pieces in a medium bowl. Add the plain flour and a pinch of salt and pepper and stir to coat the pork pieces. Set aside. TIP: The flour helps to keep the meat moist and bind the flavours in the sauce.

Heat a large wok or frying pan over a high heat, add 2 tbs of olive oil and swirl to coat the pan. Cook 1/2 of the pork pieces for 1-2 minutes, or until browned. Transfer to a second medium bowl. Repeat with the remaining pork.

In a small bowl, combine the soy sauce, white wine vinegar, honey and garlic. Set aside. Add a drizzle of olive oil to the same wok. Add the red onion, sugar snap peas, red capsicum and pineapple pieces and cook for 4-5 minutes, or until fragrant and the capsicum starts to soften. Return the pork to the pan and pour over the soy sauce mixture. Cook for 3-4 minutes, or until the sauce thickens.