Ingredients
- 2tbsp vegetable oil
- 1 onion, peeled and finely chopped
- 2 small red peppers, deseeded and cut into thin strips
- 1 garlic clove, peeled and crushed
- 500g (1lb 2oz) pork tenderloin, trimmed of any fat and cut into strips
- 2 x 227g tins pineapple in natural juice
- 1tbsp tomato ketchup
- 2tbsp soy sauce
- 1tbsp rice wine vinegar
- 1tsp sesame oil
- 2tsp caster sugar
- few spring onions, cut into strips, to serve
Method
Heat the oil in a large wok or saucepan, and when hot, add the onion and red peppers, and stir-fry for a couple of minutes. Add the garlic and cook for a minute
Add the pork and cook until the meat has coloured. Add the remaining ingredients and season. Continue to cook for five minutes or until the meat is cooked through. Scatter over the spring onions and serve with noodles.
