• 4 tbsp cornflour
• 2 tsp Chinese five spice powder
• Salt and black pepper
• 1 x 450g pork fillet, trimmed and chopped into bite-sized pieces
• 2 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• 1 small red onion, chopped
• 1 red and 1 yellow pepper
• 300g sweet and sour sauce
• 120g pineapple chunks
• Salt and black pepper
• 1 tbsp sesame seeds (optional)
• To serve:
• Boil-in-the-bag rice

1 In a sealable bag, combine the cornflour, five spice powder and some salt and pepper. Add the pork, then close the bag and shake until the pork is completely coated in the cornflour mixture.
2 Preheat a wok or large frying pan over high heat. Add the sesame oil and swirl it around. Remove the pork from the cornflour.
3 Working in batches to avoid crowding the pan, brown the pork on all sides, then use a slotted spoon to transfer to a plate lined with kitchen paper.
4 Carefully wipe out the wok with a ball of kitchen paper and return to the heat. When hot, add the vegetable oil. Add the onion and peppers and stir-fry for two minutes.
5 Add the sweet and sour sauce along with the pineapple chunks and about one tablespoon of their juice. Return the browned pork to the pan. Season to taste and stir everything together. Cook for 3-4 minutes or until the pork is completely cooked throughout.
6 Sprinkle with sesame seeds, if desired, and serve immediately with boil-in-the-bag rice.