Sweet & Sour-Inspired Pork

• 250g pork fillet
• 2 tbsp cornflour
• 1 large carrot
• 1/2 red capsicum
• 1/2 cup pineapple chunks
• 1/4 cup caster sugar
• 1 tbsp chicken stock powder
• 1/2 tsp miso paste
• 1/4 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1 tbsp tomato sauce
• 1 tbsp tamari
• 1/2 tbsp oyster sauce

Makes: 4 servings

1. Wash and chop the carrot and capsicum and set aside.
2. On a clean chopping board, cut the pork fillet into chunks and add to a bowl with the cornflour, tossing to coat.
3. In a bowl or measuring jug, add the sugar, chicken stock, miso, pineapple juice, vinegar, tomato sauce, tamari and oyster sauce and whisk until everything is well combined.
4. Add a splash of oil to a frying pan and bring to a medium heat.
5. Add the pork, frying until golden brown and slightly crispy on the outside.
6. Add the carrot and capsicum, stirring occasionally until just tender.
7. Turn the heat to low and add the sauce as well as the pineapple chunks.
8. Add a splash of water to the bowl your pork was in, and stir the remaining cornflour in to make a slurry. Add this to the saucepan and stir through the sauce.
9. Once thickened, turn off the heat.
10. Serve with rice and optional low FODMAP parts of a spring onion.