In a medium saucepan, bring 1 3/4 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice, lower the heat, cover and simmer for 40 minutes. Fluff with a fork.
Meanwhile, in a small bowl, combine the remaining 3/4 cup chicken stock, the ginger preserves, hoisin sauce, tamari and hot sauce. In a large skillet, heat the remaining 2 tablespoons oil over high heat until rippling. Add the pork and cook, turning, until browned all over, about 5 minutes. Season with salt and pepper and transfer to a plate. Add the bell pepper and onion and stir-fry for 2 minutes, then add the garlic and stir-fry for a few seconds. Stir in the ginger sauce and the reserved pork and cook until the sauce thickens slightly, 1 to 2 minutes. Serve over the rice and top with the almonds, scallions and the apple, if using.