SWEET AND SOUR PORK

Serves 4–6

(for a 3.5–4.5 litre slow cooker)

1kg lean diced pork

2 onions

2 carrots

1 red capsicum

1 green capsicum

420g can pineapple rings in natural juice, drained and juice reserved

1 tablespoon soy sauce

1 tablespoon tomato sauce (ketchup)

3 teaspoons sweet chilli sauce

1 tablespoon dry or medium-dry sherry

½ cup brown sugar

½ cup white or cider vinegar

1 teaspoon salt

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place the pork in the slow cooker.

Peel the onions and carrots and cut them into thin strips. Remove the seeds and cores from the capsicums and cut into strips. Cut the pineapple into strips also. Place all the stips in the slow cooker with the sauces, sherry, sugar, vinegar, salt and ½ cup of the reserved pineapple juice.

Place the lid on the cooker and cook for 4 hours on High or 8 hours on Low.

If needed, stir in some or all of the cornflour paste to thicken. Add salt and white pepper to taste. Serve over plain steamed or boiled rice.