Leftover Sweet and Sour Pork

Instead of our usual Ham we had Pork rost. And I made this for Tuesday Dinner.

• For the sweet and sour sauce
• 1 tbsp cornflour (corn starch)
• 125 ml pineapple juice from a tin
• 2 tbsp soy sauce
• 3 tbsp ketchup
• 2 tbsp cider vinegar
• 2 tbsp brown sugar

Pork direction:

• 2 cups cubed leftover pork
• 1/2 red pepper
• 1/2 yellow pepper
• 1/2 green pepper
• 1 onion
• 1 tbsp vegetable oil
• 1 cup cubed pineapples
• 1 tbsp fresh parsley

• To make the sauce, mix the cornflour with a tablespoon of pineapple juice and mix well to get a runny paste.
• Add the rest of the pineapple juice, ketchup, vinegar, brown sugar, and soy sauce, and mix well.
• Heat up the oil in a large pan.
• Peel and chop the onion, and fry until golden.
• Add the chopped peppers, and give it a good stir, then leave to cook for 2-3 minutes to soften slightly.
• Add the cubed pork and sauce, and stir again.
• Leave it to simmer for 4-5 minutes for the sauce to thicken and coat the pork and veggies well.
• Add the cubed pineapples, give it a stir, then remove from the heat.
• Serve on a bed of rice with fresh parsley.