Ingredients

• 2 tablespoons sugar
• 1 teaspoon corn flour, dissolved with 2 teaspoons water
• 1 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1/2 tablespoon tomato sauce
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 10 1/2 ounces/300 g pork neck, finely sliced
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, finely diced
• 1 tomato, sliced into quarters
• 1/2 capsicum, seeded and cut into 3/4 by 3/4-inch/2 cm by 2 cm cubes
• 3 1/2 ounces/100 g sweet pineapple, cut into bite-size pieces
• 2 red Asian shallots, minced
• 1 onion, sliced into wedges
• 4 spring onions, cut into 1 1/2-inch/4 cm lengths
• 1/2 bunch Asian celery (about 1 ounce/30 g), washed and sliced into 1 1/2-inch/4 cm pieces)
• Small handful fresh coriander (cilantro)
• 2 tablespoons vegetable oil
• Serving suggestion: Steamed jasmine rice

Instructions

1. For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside.
2. In another bowl, add the sugar and fish sauce, then stir until sugar dissolves.
3. Add the pork followed by the black pepper and marinate for 2 hours.
4. Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork.
5. Stir-fry for 3 minutes then take out and set aside.
6. In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir-fry 3 minutes.
7. Return the pork back to the wok then pour in the prepared sauce.
8. Stir, then add onions, spring onions, and Asian celery and stir-fry for a further 2 minutes until the sauce thickens.
9. Serve with jasmine rice with a side bowl of chile and light soy sauce for dipping.