Stir Fried Pork Neck with Pineapple and Vegetables: Muc Xao Khom

Ingredients

• Sauce
• 2 tablespoons sugar
• 1 teaspoon corn flour, dissolved with 2 teaspoons water
• 1 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1/2 tablespoon tomato sauce
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 10 1/2 ounces/300 g pork neck, finely sliced
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, finely diced

• 1 tomato, sliced into quarters
• 1/2 capsicum, seeded and cut into 3/4 by 3/4-inch/2 cm by 2 cm cubes
• 3 1/2 ounces/100 g sweet pineapple, cut into bite-size pieces
• 2 red Asian shallots, minced
• 1 onion, sliced into wedges
• 4 spring onions, cut into 1 1/2-inch/4 cm lengths
• 1/2 bunch Asian celery (about 1 ounce/30 g), washed and sliced into 1 1/2-inch/4 cm pieces)
• Small handful fresh coriander (cilantro)
• 2 tablespoons vegetable oil
• Serving suggestion: Steamed jasmine rice