Traditional methods for cooking pork often call for drying the rind and rubbing in loads of salt. This method does neither which saves time and reduces your sodium chloride load.
Heat up a fan-forced oven to 200 °C/400 °F
In a small non-stick frying pan line the bottom with a layer of baking paper
Place the pork rashers into the frying pan skin side up
Roast for 1 hour
Cook the packet rice in the microwave oven on high for 90 seconds
Add the cooked rice to a hot non-stick frying pan and then add the peas, corn and capsicum
Add the sliced sugar snap peas
Add a splash of soy sauce and fry off
Place the rice into bowl
After 1 hour in the oven remove the pork rashers and allow to rest on absorbent paper to drain the fat for 10 minutes
Slice the pork across the grain and then sprinkle with a little white sugar
Add the pork to the rice
It’s important to let the pork rest and allow the fat to drain off, it will make slicing the pork easier. Use a nice heavy cook’s knife, it will feel good as you cut through the tender flesh and hard brittle crackling.