Serves 4

• 800g pork, diced
• 75g corn flour
• 1 tsp Chinese five spice
• 1 egg
• 2 tbsp soy sauce
• 2 tsp sesame oil (or similar)
• 3 cloves garlic, crushed
• 4cm piece of ginger, peeled and cut into matchsticks
• 2 tbsp tomato puree
• 125 ml rice wine vinegar
• 75g caster sugar
• 60 ml shoaxing rice wine
• 400g pineapple pieces
• 250g cherry tomatoes, halved
• 1 yellow pepper, chopped
• 2 tbsp sesame seeds
• 2 shallots, finely sliced
•  Vegetable oil to fry
• 35g plain flour

1. Place the corn flour and five spice in a large bowl. Whisk in the egg, soy sauce and sesame oil until smooth. Add pork and stir to coat.
2. To make the sauce, in a saucepan, add the garlic, ginger, tomato paste, vinegar, sugar and rice wine. Stir and heat gently.
3. Add the pineapple pieces, tomatoes and pepper and bring to the boil. Simmer for 20 minutes over a lower heat, stirring occasionally.
4. In a frying pan, fry the sesame seeds over a medium heat for a couple of minutes until they are golden. Transfer to a small dish and add the shallots and a tsp of salt. Stir to mix.
5. Heat enough oil in a wok or frying pan to cover the bottom. Add the flour to the pork and mix to coat. Add to the hot oil and fry for 3 minutes on each side until golden and crisp. Drain on a paper towel.
6. Combine the pork and the sauce, scatter with the sesame seed mixture and serve with rice or noodles.

This recipe can also be done with chicken.

It is so much easier if the preparation is done before hand as then, you can just fry everything up and mix. You can always reheat the sauce.