SWEET AND SOUR PORK
| 2 tbsp | Light soy sauce |
| 2 tbsp | Rice wine |
| 2 cloves | Garlic, crushed |
| 1 " | Root ginger, finely grated |
| 1 lb | Pork fillet, cut into 1" cubes |
| 1 tbsp | Cornflour |
| 2 tbsp | Rice vinegar |
| 2 tbsp | Tomato sauce |
| 3 tbsp | Clear honey |
| 2 tbsp | Vegetable Oil |
| 6 oz | Mango tout, topped and tailed |
| 1 each | Red and yellow pepper, seeded and diced |
| Combine soy sauce, rice wine, garlic and root ginger. Add pork, cover and marinade for 2 hours. |
| Drain pork through a sieve, reserving the marinade. Stir in cornflour, rice vinegar, tomato sauce and honey into reserved marinade. |
| Heat 1 Tbsp oil in a frying pan or wok. Add pork and stir-fry over a high heat for 5 minutes. Remove pork from pan with a slotted spoon. |
| Heat remaining oil in a pan. Add peppers and mange tout and stir-fry over a high heat for 2 minutes. |
| Add marinade mixture to pan and stir until thickened. Return pork to pan and cook for a further minute, stirring. |