Sweet and sour pork

SERVES 4 PREP AND COOK TIME 25 MINUTES

½ teaspoon Chinese five-spice 2 teaspoons rice wine 1 tablespoon salt–reduced soy sauce

1 tablespoon finely grated ginger 650g pork fillet, sliced thinly 1 tablespoon vegetable oil 1 tablespoon sesame oil

1 large (300g) red capsicum, chopped coarsely

1 medium (200g) green capsicum, chopped coarsely

1 medium (170g) red onion, cut into thin wedges ½ medium (600g) pineapple, peeled, cored, chopped coarsely ½ cup fresh coriander leaves

375g Singapore-style noodles, to serve

SWEET AND SOUR SAUCE

¼ cup (60ml) water

2 tablespoons caster sugar 2 tablespoons white wine vinegar 2 tablespoons salt-reduced soy sauce 2 tablespoons ketchup 1 Combine the five-spice, rice wine, soy sauce, ginger and pork in a medium bowl. Combine the oils in a small bowl. 2 SWEET AND SOUR SAUCE Combine all ingredients in a small bowl.

3 Heat half the oil mixture in a wok over medium to high heat. Stir-fry the capsicum and onion for 4 minutes or until onion is browned lightly. Remove from wok.

4 Heat half the remaining oil mixture in wok over high heat. Stir-fry half the pork for about 3 minutes or until browned and just cooked through. Remove from wok. Repeat with remaining oil and pork.

5 Add Sweet and Sour Sauce to the wok. Bring to the boil and cook, stirring, for 2 minutes or until thickened slightly. Return vegetables and pork to the wok; stir-fry until combined. Add pineapple, stir-fry until heated through.

6 Serve with fresh coriander leaves and noodles. Not suitable to freeze or microwave.