Smoked Pork With Pineapple Rice Salad

• 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

1. 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.
2. Mix the yogurt and curry powder until smooth. Season with salt and black pepper. Stir in 2 tbsp pineapple juice.
3. 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.
4. 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.

celery, longgrain rice, fullfat natural yogurt, curry powder, pineapple rings, oil, pork, sweet corn, red chili

Taken from recipes-plus.com/api/v2.0/recipes/18474 (may not work)