HAWAIIAN BBQ PULLED PORK BOWL WITH PINEAPPLE SALSA

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water, corn and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Grate carrot. Slice white part of spring onions 1cm and thinly slice green part. Add carrot, green part of spring onion, spinach, mayonnaise and vinegar to a medium bowl and toss to combine. Season to taste with salt and pepper and set aside.
4. When rice has about 5 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium heat. Add white part of spring onions and cook for about 30 seconds until fragrant.
5. Add pulled pork, BBQ sauce, tomato paste, stock, sugar and Worcestershire sauce to the pan and cook for about 3 minutes, breaking up pork with a wooden spoon, until heated through and sauce has thickened. Season to taste with salt and pepper.
6. spoon rice between bowls and top with Hawaiian BBQ pulled pork, salad and a dollop of pineapple salsa.