Serves: 4
Time to prepare: 20 mins, plus marinating
Time to cook: 20-25 mins
Cals per portion: 340

450g (1lb) pork fillet
30ml (2tbsp) dry sherry
15ml (1tbsp) rice wine vinegar
10ml (2tsp) cornflour
Oil for frying

Sauce:
10ml (2tsp) oil
1 red pepper, deseeded and thinly sliced
1 bunch spring onions, sliced
45ml (3tbsp) vinegar
15ml (1tbsp) tomato ketchup
15ml (1tbsp) soy sauce
15ml (1tbsp) sugar
10ml (2tsp) cornflour
227g can of pineapple chunks in own juice
Noodles to serve
Shredded spring onion to garnish

1. Cut the pork into small cubes and place in a shallow dish with the sherry, vinegar and a large pinch of salt. Cover and leave to marinate for about 1 hr.
2. Sprinkle the cornflour over the pork and stir to coat each cube. Half fill a large frying pan or wok with oil and heat until a cube of bread dropped in the hot fat browns in 30 secs. Fry the cubes of pork in 2-3 batches for 4-5 mins until crisp and golden. Drain well on kitchen paper and set aside.
3. To make the sauce, heat the oil in a large pan and fry the pepper and spring onions for 1 min. Blend together the vinegar, tomato ketchup, soy sauce, sugar and cornflour with all of the juice from the canned pineapple.
Stir this mixture into the pan and simmer gently, stirring all the time, until the sauce has thickened.
4. Add the fried pork and pineapple chunks to the sauce and simmer for a further 2-3 mins. Serve on boiled noodles garnished with shredded spring onion.

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