Sweet and sour is traditionally a Chinese creation but the Thais do it very well. This version has an altogether fresher and cleaner flavour and it makes a good one-dish meal when served over rice.
350 g (12 oz) lean pork
30 ml (2 tbsp) vegetable oil
4 garlic cloves, finely sliced
1 small red onion, sliced
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) granulated sugar
1 red pepper, seeded and diced
1/2 cucumber, seeded and sliced
2 plum tomatoes, cut into wedges
115 g (4 oz) pineapple, cut into small chunks
freshly ground black pepper
2 spring onions, cut into short lengths
coriander leaves, to garnish
spring onions, shredded, to garnish
1. Slice the pork into thin strips. Heat the oil in a wok or large frying pan.
2. Add the garlic and fry until golden, then add the pork and stir-fry for about 4 - 5 minutes. Add the onion.
3. Season with fish sauce, sugar and freshly ground black pepper. Stir and cook for 3 - 4 minutes, or until the pork is cooked.
4. Add the rest of the vegetables, the pineapple and spring onions. You may need to add a few tablespoons of water. Continue to stir-fry for another 3 - 4 minutes. Serve hot garnished with coriander leaves and spring onion.
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