Stir-fried pork neck with pineapple and vegetables (muc xao khom)

Ingredients

• 1 tbspsugar
• 2 tbspfish sauce
• 300 gpork neck, finely sliced
• 1 tspblack pepper
• 2 tbspvegetable oil
• 2garlic cloves, finely diced
• 2red Asian shallots, minced
• ½capsicum, seeded and cut into 2 cm x 2 cm cubes
• 1tomato, sliced into wedges
• 100 gsweet pineapple, cut into bite-size pieces
• 1red chilli, sliced
• 1onion, sliced into wedges
• 4spring onions cut into 4cm lengths
• ½bunch Asian celery (30g), washed and sliced into 4 cm pieces
• small handful coriander

Sauce

• 2 tbspsugar
• 1 tbspwhite vinegar
• 2 tsptomato sauce
• 1 tbsplemon juice
• 1 tspcornflour dissolved with 2 tsp water

Instructions

Marinating time: 2 hours

Combine all the sauce ingredients in a bowl, mix and set aside.

In another bowl, add sugar and fish sauce, then stir until sugar dissolves. Add the pork followed by the black pepper and refrigerate to marinate for two hours.

Place a wok over high heat; when hot add 1 tablespoon oil, followed by garlic and pork. Stir-fry for 3 minutes, then remove and set aside.

In the same hot wok, add remaining oil, shallot, capsicum, tomato, pineapple and chilli and stir-fry 3 minutes. Return the pork to the wok, then pour in the prepared sauce. Stir, then add onions, spring onions and Asian celery, and stir-fry for a further 2 minutes until the sauce thickens.

Add coriander and serve with jasmine rice with a bowl of chilli and light soy sauce for dipping.