serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp sugar
- 2 tbsp fish sauce
- 300 g pork neck, finely sliced
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 garlic cloves, finely diced
- 2 red Asian shallots, minced
- ½ capsicum, seeded and cut into 2 cm x 2 cm cubes
- 1 tomato, sliced into wedges
- 100 g sweet pineapple, cut into bite-size pieces
- 1 red chilli, sliced
- 1 onion, sliced into wedges
- 4 spring onions cut into 4cm lengths
- ½ bunch Asian celery (30g), washed and sliced into 4 cm pieces
- small handful coriander
Sauce
- 2 tbsp sugar
- 1 tbsp white vinegar
- 2 tsp tomato sauce
- 1 tbsp lemon juice
- 1 tsp cornflour dissolved with 2 tsp water
Marinating time: 2 hours
Instructions
Combine all the sauce ingredients in a bowl, mix and set aside.
In another bowl, add sugar and fish sauce, then stir until sugar dissolves. Add the pork followed by the black pepper and refrigerate to marinate for two hours.
Place a wok over high heat; when hot add 1 tablespoon oil, followed by garlic and pork. Stir-fry for 3 minutes, then remove and set aside.
In the same hot wok, add remaining oil, shallot, capsicum, tomato, pineapple and chilli and stir-fry 3 minutes. Return the pork to the wok, then pour in the prepared sauce. Stir, then add onions, spring onions and Asian celery, and stir-fry for a further 2 minutes until the sauce thickens.
Add coriander and serve with jasmine rice with a bowl of chilli and light soy sauce for dipping.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
