Ingredients
500g pork fillet
chopped into bite-sized pieces
3 tbsp salt-reduced soy sauce
⅓ cup sugar
2 tbsp tomato sauce
⅓ cup vinegar
1 tbsp cornflour
3 tbsp vegetable oil
1 cup fresh pineapple
chopped
1 red capsicum
seeds and pith removed, chopped
1 large onion
quartered and chopped roughly
Equipment
- 1 non-metallic bowl
- 1 medium saucepan
- 1 wok
- 1 large non-stick frying pan
Instructions
- Place the pork in a non-metallic bowl, and add soy sauce. Toss through so all the pork pieces are coated. Set aside.
- In a medium saucepan over low to medium heat, whisk together the sugar, tomato sauce, vinegar, and cornflour and allow to simmer.
- Meanwhile, bring a wok or large non-stick frying pan to a high heat, then add 2 teaspoons oil. Swirl the oil around so the bottom is coated. Toss in the pineapple, capsicum, and onion and stir-fry for about 4 minutes until they begin to caramelize. Add the warm sauce and remove from the wok and set aside.
- Add another teaspoon of oil to the wok, and then add the pork and cook until the pork is browned and just cooked through, about 8 minutes.
- Add the sauce and vegetables, allow to come to a simmer then remove from heat and serve immediately with rice.
Notes
Tip
Make sure you use a good-quality pork.
Tip
I prefer to use free-range pork for ethical reasons and for the extra flavour.
Tip
I use the organic brand Spiral for most Asian sauces such as brown rice vinegar and tamari (a gluten-free alternative to soy sauce).
