SWEET & SOUR PORK SERVES 4-6

Prep & cooking time: 30 minutes

• 500g pork fillet, cubed • 2 tbsp Chinese 5-spice powder • 2 eggs, beaten • 80g desiccated coconut • coconut oil for deep-frying

FOR THE SAUCE

• 1 tbsp coconut oil • 2 tsp ginger, chopped • 2 cloves garlic, chopped • 1 small red pepper, chopped • 1 small green pepper, chopped • 1 small red onion, cut into chunks • 2 cups tomato passata • 1 tbsp balsamic vinegar • 1 tbsp xylitol • 2 tbsp arrowroot dissolved in a little water • coriander to garnish

1. Coat the pork cubes with the 5-spice powder; place the eggs in a bowl and the coconut in a separate bowl. Dip the pork in the egg, then in the coconut.

2. Heat the coconut oil and fry the pork in batches until golden and cooked through; set aside.

3. For the sauce: Heat the oil in a pan, add the ginger and garlic, and sauté for 1 minute. Add the rest of the vegetables and sauté for another 2 minutes; remove the veggies from pan and set aside. Add the passata, vinegar and xylitol and simmer gently for 10 minutes. Add the arrowroot and cook until thickened.

4. Return the vegetables and pork to the sauce, and allow to simmer for 2-3 minutes until the pork is heated through.

5. To serve, divide the mixture between 4 bowls and garnish with coriander.