Smoked Pork With Pineapple Rice Salad - cooking recipe

Ingredients

1 1/2 cups celery, thinly sliced
1 1/8 cups long-grain rice
2/3 cup full-fat natural yogurt
1 tsp curry powder
1 None 8 oz can pineapple rings, drained, juice reserved, rings quartered
2 tbsp oil
1/2 lb smoked pork, cut into cubes
1 1/4 cups sweet corn
1 None red chili, deseeded and thinly sliced
3 1/2 cups frisee (curly endive) leaves

Preparation

Bring 2 1/2 cups salted water to a boil and cook the celery for 1 min. Remove with a slotted spoon and rinse in cold water. Add the rice to the boiling water and cook over a low heat for 20 mins. Drain, rinse with cold water and allow to cool.
Mix the yogurt and curry powder until smooth. Season with salt and black pepper. Stir in 2 tbsp pineapple juice.
Heat the oil in a frying pan and fry the pork until cooked through. Add the pineapple and saute for 1 min. Remove from the heat and allow to cool.
In a bowl, mix the rice, celery, pork, pineapple, sweet corn and chili. Arrange the frisee leaves on serving plates, spoon over the rice mixture and drizzle over the dressing.