This Cantonese classic is a staple in neighbourhood Chinese restaurants across Australia. A palate-pleasing combo of sweet and tangy pineapple, salty pork and a splash of vinegar makes for an undeniably addictive union of contrasting flavours.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
Chop onion and capsicum into medium dice. Drain pineapple juice into a bowl and set aside juice and pineapple pieces. Thinly slice spring onion.
Heat ½ the oil in a frypan over high heat. Add pork stir-fry strips and cook, stirring occasionally, for 5–7 minutes or until caramelised. Remove from pan.
Return frypan to high heat and add remaining oil. Add onion, pineapple pieces and capsicum and cook, stirring, for 5 minutes or until vegetables are softened and lightly caramelised. Return pork to pan.
Place rice wine vinegar, 20ml (1 tablespoon) reserved pineapple juice, soy sauce, cornflour and 40ml (2 tablespoons) water in a bowl and stir to combine. Add sauce to frypan and cook for 30 seconds or until thickened slightly and pork is well-coated.
Stir through spring onion. Divide rice between bowls and top with sweet and sour pork.