2 spring onions, finely chopped, plus extra to garnish
1 teaspoon crushed garlic
2 teaspoons very finely chopped fresh root ginger
1 tablespoon cornflour
1 small egg white, whisked
3–4 tablespoons vegetable or groundnut oil
350 g (11 1/2 oz) Thai rice
soy sauce, to serve (optional)
225 g (7 1/2 oz) can pineapple chunks in juice
125 g (4 oz) tomato ketchup
2 1/2 tablespoons light soft brown sugar
2 tablespoons malt vinegar
2 teaspoons light soy sauce
Place the minced pork in a large bowl with the spring onions, garlic and ginger. Whisk the cornflour into the egg white and add to the pork, mixing until well combined. Form the mixture into 20–24 balls. Heat the oil in a large nonstick frying pan. Cook the meatballs for 10–12 minutes, turning occasionally, until cooked through and golden.
Meanwhile, place the rice in a saucepan with 1 1/2 times its volume of cold water. Bring to the boil, season, cover and simmer gently for 11–14 minutes, until the rice is tender and the liquid has been absorbed. Garnish with spring onions.
To make the sweet and sour sauce, tip the pineapple and its juice into a mini-chopper or food processor and pulse until crushed but not smooth. Alternatively, chop finely by hand. Pour into a small pan with the remaining ingredients, then bring to the boil, reduce the heat and simmer gently for 5–7 minutes, until thickened.
Drain the excess oil from the pan of meatballs, then pour the sauce into the pan and simmer for a minute or two until well coated. Spoon the meatballs and sauce over the rice and serve immediately with soy sauce, if desired.