1/2 pineapple, skinned, cored and cut into bite-sized chunks
1 onion, cut into chunks
1 orange pepper, cored, deseeded and cut into chunks
375 g (12 oz) pork fillet, cut into strips
100 g (3 1/2 oz) mangetout, halved lengthways
6 tablespoons tomato ketchup
2 tablespoons soft light brown sugar
2 tablespoons white wine or malt vinegar
cooked egg noodles, to serve (optional)
Heat the oil in a large, heavy-based frying pan or wok and stir-fry the pineapple chunks over a very high heat for 3–4 minutes until browned in places. Remove with a slotted spoon. Add the onion and orange pepper and cook over a high heat, stirring frequently, for 5 minutes until softened. Add the pork strips and stir-fry for 5 minutes until browned and cooked through.
Return the pineapple to the pan with the mangetout and cook, stirring occasionally, for 2 minutes. Mix the tomato ketchup, sugar and vinegar together in a jug and pour over the pork mixture. Toss and cook for a further 1 minute to heat the sauce through.