Sweet & sour pork stir-fry

• 227g can pineapple g

  slices in juice, drained and chopped, juice reserved

• cornflour↗1 tbsp tbsp
• tomato sauce↗1 tbsp tbsp
• each soy and brown sugar1 tsp tsp
• 2 ½ tbsp rice wine vinegar tbsp

  or white wine vinegar

• sunflower oil↗1 tbsp tbsp
• stir-fry pork200g g

  strips, trimmed of fat

• red pepper↗1

  cut into chunks

• spring onions↗3

  quartered and shredded

Step-by-step instructions

1. 1

   Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.

2. 2

   Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.

3. 3

   Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.