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
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