600g diced pork
2 tblsps peanut oil
1 garlic clove, crushed
1 large red capsicum, cut into
2cm diagonal pieces
1 tblsp finely grated fresh ginger
440g can pineapple pieces in natural juice, undrained
3 green spring onions, cut into 3cm lengths
Steamed rice, to serve
1⁄4 cup caster sugar
3 tsps cornflour
1⁄4 cup white vinegar
2 tblsps tomato sauce
2 tblsps light soy sauce
To make sauce, combine all ingredients in a small bowl. Mix well.
Toss pork with 1 tblsp of the oil and garlic in a medium bowl.
Heat a large wok over a high heat. Add pork in two batches. Stir-fry for about 3 minutes, or until browned. Remove.
Add remaining oil to same hot wok. Add capsicum and ginger. Stir-fry for about 2 minutes, or until soft. Add undrained pineapple and sauce mixture. Bring to boil. Simmer, stirring occasionally, for about 5 minutes, or until slightly thickened.
Return pork to wok with onions. Stir-fry for about 1 minute, or until hot.
Serve with steamed rice.