Step 1

Place the bread in a bowl and cover with the milk. Set aside for 2 minutes to soak. Squeeze out the milk and place the bread in a large bowl.

Step 2

Add the pork mince, shallot, ginger, garlic, cornflour, egg and 1 tablespoon soy sauce to the bread mixture. Use your hands to mix gently to combine. Season. Roll tablespoonfuls of the mixture into balls. Transfer to a plate.

Step 3

Heat 1 tablespoon oil in a large frying pan over medium heat. Add the meatballs, in batches, and cook, tossing, for 8 minutes or until golden. Transfer to a separate plate.

Step 4

Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the onion and capsicum and cook, stirring, for 3-4 minutes or until slightly softened. Reduce heat to low. Add the pineapple and juice from the can, tomato sauce, vinegar, sugar and remaining 2 tbs soy sauce and bring to the boil. Reduce the heat to medium and add the meatballs. Cook, stirring, for 4-5 minutes or until the meatballs are cooked through and the sauce thickens.

Step 5

Divide rice among serving bowls. Top with meatballs and sauce. Scatter over coriander and bean sprouts, if you like.