- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 3 tbsp groundnut oil
- 3 tbsp toasted sesame oil
- 2 small onions, finely chopped
- 2 cloves garlic, finely chopped
- 340 g diced pork
- 1 tsp chinese five spice
- 1 red pepper, seeds removed and sliced
- 1 yellow pepper, seeds removed and sliced
- 1 courgette, halved lengthways and sliced horizontally
- 3 tbsp soy sauce
- 2 tbsp malt vinegar
- 1 tbsp brown sugar
- 3 tbsp sweetcorn
- 1 x 227 g can pineapples
- 1 dashes of stock, (optional)
- white rice, to serve
1. Heat the oils together in a large frying pan or wok. Cook the onions and garlic with a pinch of salt until soft. Add the pork and continue cooking until lightly browned.
2. Sprinkle in the five spice, peppers and courgette and stir fry for a couple of minutes. Stir in the soy sauce, vinegar, brown sugar and sweetcorn.
3. Cut the pineapple into chunks and add to the pan along with the juice. To get the right balance of sweet and sour, adjust the vinegar and sugar quantities to your own taste.
4. Simmer over a low heat for about 10 minutes until the pork is cooked through, if necessary add a little water or stock. Serve with white rice.
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