Sumac Pork with Apple Salsa and Rice

Steps

1. Bring a full kettle to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Combine all rice ingredients 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.
2. Pat pork dry with paper towels, place in a shallow bowl and toss with sumac spice mix and a drizzle of oil. Season with salt and pepper and set aside.
3. Dice apple, capsicum and cucumber 1cm; thinly slice spring onion; roughly chop mint leaves. Set aside. Mix all sweet chilli mayo ingredients together in a small bowl and set aside
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook pork for about 4 minutes each side (depending on thickness), or until just cooked through. Set aside to rest before slicing thinly against the grain. Season to taste with salt and pepper.
5. While pork cooks, combine all apple salsa ingredients in a medium bowl and toss to combine. Season to taste with salt and pepper.
6. To serve, spoon ¾ cup cooked rice onto each plate and top with sliced sumac pork, apple salsa and a dollop of sweet chilli mayo.