Sweet and sour pork stir-fry recipe
 This sweet and sour pork recipe is easier than picking up a phone. Use a packet of ready-cooked rice for the egg fried rice. 2 tbsp soy sauce1 tbsp sake or dry sherry2½ tbsp cornflour500g/1lb 2oz pork fillet, cut into 2cm/¾in cubes2 tbsp groundnut oil3 garlic cloves, crushed1 onion, finely sliced1 green pepper, seeds removed, finely sliced1 carrot, finely sliced4cm/1½in piece fresh root ginger, peeled and cut into matchsticks3 tbsp soft brown sugar6 tbsp rice vinegar or white wine vinegar2 spring onions, finely sliced½ fresh red chilli, seeds removed, finely slicedsea salt and black pepper 2 tbsp soy sauce 1 tbsp sake or dry sherry 2½ tbsp cornflour 500g/1lb 2oz pork fillet, cut into 2cm/¾in cubes 2 tbsp groundnut oil 3 garlic cloves, crushed 1 onion, finely sliced 1 green pepper, seeds removed, finely sliced 1 carrot, finely sliced 4cm/1½in piece fresh root ginger, peeled and cut into matchsticks 3 tbsp soft brown sugar 6 tbsp rice vinegar or white wine vinegar 2 spring onions, finely sliced ½ fresh red chilli, seeds removed, finely sliced sea salt and black pepper 225g/8oz jasmine rice2 tbsp groundnut oil2 free-range eggs, beaten with ½ tsp sea salt 225g/8oz jasmine rice 2 tbsp groundnut oil 2 free-range eggs, beaten with ½ tsp sea salt Method In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes.For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool.Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside.Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes.Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside.For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked.Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli.