TIP: There are many capsicum varieties in a wide range of shapes and colours. Red capsicums are sweeter than the green variety, but not as firm.

Ingredients

750g pork loin steaks, trimmed, cut into 3cm pieces

2 tsps ginger paste

1 tsp Chinese five-spice powder

1 tblsp vegetable oil

1 large onion, cut into thin wedges

2 red capsicums, cut into 2cm pieces

Steamed jasmine rice, to serve

Sliced green spring onions, to garnish

Sauce

440g can pineapple pieces in juice

3 tsps cornflour

1/4 cup tomato sauce

2 tblsps hoisin sauce

2 tblsps soy sauce

2 tblsps rice vinegar

Method

To make sauce, strain pineapple through a sieve over a bowl, reserving 1/2 cup of the juice. Set aside pineapple.

Blend cornflour with 2 tbsp water in a bowl until smooth. Stir in the reserved juice and remaining ingredients.

Toss pork with ginger, five-spice, and oil in a bowl. Season with salt and pepper.

Heat a large wok over a high heat. Add pork in three batches. Sit-fry for about 3 minutes or until just cooked. Remove.

Heat same oiled, hot work. Add onion and capsicums. Stir-fry for about 3 minutes, or until softened. Add sauce mixture. Bring to a boil. Boil for 1 minute.

Return pork to wok with reserved pineapple pieces. Gently boil, stirring occasionally, for about 3 minutes, or until sauce is thickened and pork is cooked.

Serve pork with steamed jasmine rice. Garnish with the onions.

New Idea team