Sweet & Sour Pork with Rice

Ingredients

• 500g pork loin, cut into chunks
• 3 tbsp cornflour
• 2 tbsp vegetable oil
• 1 red pepper, cut into chunks
• 1 green pepper, cut into chunks
• 1 onion, cut into chunks
• 1 x 227g tin pineapple chunks in juice, drained (juice reserved)
• 3 tbsp rice vinegar
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 300g rice, to serve

Method

1. Cook the rice according to the packet instructions.
2. Toss the pork chunks in the cornflour. Heat the oil in a large frying pan or wok over medium-high heat and fry the pork for 6-7 minutes until golden and cooked through. Remove and set aside.
3. Add the peppers and onion to the pan and stir-fry for 4-5 minutes until just tender.
4. Mix 4 tbsp of the reserved pineapple juice with the rice vinegar, ketchup, soy sauce, and brown sugar. Pour into the pan and simmer for 2 minutes.
5. Return the pork to the pan along with the pineapple chunks and toss to coat, cooking for 2 minutes until everything is hot and glazed.
6. Serve over the rice.