Ingredients:

2 onions
1 pepper (any colour)
300g pork
1 tablespoon vegetable oil
½ vegetable stock cube
225g tin of pineapple chunks (in own juice)
50g frozen peas
1 teaspoon soy sauce
1 teaspoon cornflour

Method:

1. Peel and chop the onions
2. Wash, de-seed and chop the pepper
3. Cut the pork into bite sized pieces
4. Heat the oil in a frying pan over a medium to high heat
5. Add the pork to the frying pan. Cook for 5 minutes until all the pork is brown (about 5 minutes). Stir regularly
6. Lower the heat to medium. Add the onions and pepper and cook until the onion starts to brown (this should take a few minutes)
7. Mix the stock cube with 275ml of boiling water, in a measuring jug, and add to the frying pan. Reduce the heat to low, cover the frying pan and simmer for 15 minutes.
8. Add the pineapple (with its juice), peas and soy sauce and cook – uncovered – for 5 more minutes.
9. Mix the cornflour with a tablespoon of cold water in a small bowl and stir into the frying pan. This should thicken the sauce.
10. Serve with boiled rice or noodles and a side of steamed vegetables

* Any leftover Chinese pork can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

* You could use chicken or tofu instead of pork to make this recipe

* You could also add more vegetables to the recipe by including some baby sweetcorn, cabbage and/or diced carrot

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