Sweet and sour pork

Preparation

1. Put the pork in a bowl with the soy sauce, season with black pepper and toss well to coat.
2. Sprinkle over the cornflour and stir again.
3. Cover with plastic wrap and set aside.
4. To make the sweet and sour sauce, combine the cornflour, sugar, vinegar, rice wine, tomato sauce, soy sauce and reserved pineapple juice in a small bowl.
5. Set aside.
6. Cook the noodles according to the packet instructions, then drain well and set aside.
7. Heat 1 tablespoon of the sunflower oil in a wok or large non–stick frying pan and swirl to coat the base and side.
8. Add the pork and stir–fry for 4–5 minutes, or until cooked to your liking.
9. Remove to a plate.
10. Heat the remaining oil in the wok, then add the corn and stir–fry for 1 minute.
11. Add the carrot, garlic and ginger and stir–fry for a further 1 minute.
12. Sprinkle over ½ cup (125 ml) water and let the vegetables steam for 2–3 minutes.
13. Add the sweet and sour sauce to the wok, stir well and bring to the boil.
14. Return the meat to the wok and add the noodles, pineapple and bean sprouts.
15. Continue to stir–fry for about 2 minutes, or until heated through, then add the spring onion and sesame oil and stir to combine.
16. Divide among serving bowls and serve immediately.