Hot and sour pineapple pork with turmeric rice

Turmeric rice

• 1150 g water
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1 tsp Chicken stock paste (see Tips)
• 200 g white rice

Hot and sour pineapple pork

• 350 g boneless skinless pork belly, meat cut into pieces (2 cm) and partially frozen
• 2 fresh red chillies, trimmed and cut into halves
• 30 g garlic cloves (approx. 10 cloves)
• 100 g carrot, cut into pieces
• 20 g oil
• 40 g lime juice
• 10 g fish sauce
• ¼ tsp salt
• 2 tsp soy sauce
• 10 g sugar
• 50 g plum tomatoes, cut into halves
• 150 g fresh pineapple, flesh cut into pieces (1 cm)
• 1 lemon, cut into thin slices, for garnishing
• fresh mint leaves, for garnishing