Rustle up this popular Chinese dish of succulent pork fillet, fresh pineapple and veggies marinated in a sticky sauce. The key is balancing the sweet and sour flavours, so keep tasting the sauce as you go along until you find your perfect fit.
- Place the pork in a bowl and add the sherry or rice wine and soy sauce.
- Stir well and leave to marinate for 20 mins. Stir in the cornflour. Drain the pineapple from the can and reserve the juice, cut into chunks. Heat the oil in a wok or large frying pan and stir-fry the pork for 3-4 mins until browned and cooked through with no pink showing. Remove from the pan.
- Add the pepper, carrot, spring onion and pineapple chunks to the pan and cook for a further 2-3 mins. Mix the reserved pineapple juice with the sauce ingredients and add to the pan with the pork. Simmer for 3-4 mins. Serve immediately with egg fried rice or noodles.
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.