750g pork loin steaks, trimmed, cut into 3cm pieces
2 tsps ginger paste
1 tsp Chinese five-spice powder
2 tblsps vegetable oil
Salt and pepper, to taste
1 large onion, cut into thin wedges
2 red capsicums (400g), cut into 2cm pieces
Steamed jasmine rice, to serve
Diagonally sliced green spring onions, to garnish
440g can pineapple pieces in juice
3 tsps cornflour
1⁄4 cup tomato sauce
2 tblsps hoisin sauce
2 tblsps soy sauce
2 tblsps rice vinegar
To make sauce, strain pineapple through a sieve over a bowl, reserving 1⁄2 cup of the juice. Set aside pineapple.
2 Blend corn our with 2 tblsps water in a bowl until smooth. Stir in the reserved juice and remaining ingredients.
3 Toss the pork with ginger, ve-spice and half the oil in a bowl. Season.
4 Heat a large wok over a high heat. Add pork in three batches. Stir-fry for about 3 minutes, or until just cooked. Remove.
5 Heat remaining oil in same hot wok. Add onion and capsicums. Stir-fry for about 3 minutes, or until softened. Add sauce mixture. Bring to boil. Boil for 1 minute.
6 Return pork to wok with reserved pineapple pieces. Gently boil, stirring occasionally, for about 3 minutes, or until sauce is thickened and pork is cooked.
7 Serve pork with the steamed jasmine rice. Garnish with the onions.