• Serves: 4

• Costs: Cheap as chips

That’s goodtoknow

Woman’s Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies

Ingredients

• 2tsp vegetable oil
• 350g (12oz) piece of pork fillet, cut into chunks
• 1 onion, peeled and cut into wedges, leaves pulled apart
• 1 red or green pepper, deseeded and cut into chunks
• Thumb-sized piece of fresh root ginger, peeled and finely sliced
• 1 cinnamon stick or 1tsp ground cinnamon
• 227g can pineapple rings in natural syrup (140g drained weight – reserve the syrup), each ring cut into 8 pieces
• 230g can plum tomatoes
• 1tbsp tomato ketchup
• 1tbsp vinegar, or more, to taste
• ½ chicken stock cube
• 1tsp flour or cornflour
• About 2tbsp soy sauce, to taste

To serve:

• 200g (7oz) dried egg noodles
• 2 small heads pak choi, leaves separated and large ones chopped

1. Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.
2. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple’s syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.
3. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.
4. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).