Sweet & Sour Pork

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

Check occasionally to prevent over-cooking- once done, set aside (until step 8)

Heat a pan on a medium-high heat

Trim the fat off the steaks (if desired) and rub them with 1-2 tbsp of vegetable oil and season with salt

When the pan is hot, add the steaks and cook on each side for 3 min
Transfer them to a plate and cover with a clean teatowel or kitchen foil (reserve the pan)

Preheat the oven to 200°C/ 180°C (fan)/ 450°F/ Gas 6

Peel and cut the onion(s) in half, cut each half into rough chunks

De-seed the pepper(s) and cut into bite-sized pieces

Drain the pineapple reserving the juice, chop all of the pineapple rings into bite-size pieces

Add the cashew nuts to an oven tray

Put it in the oven for 8 min, until the nuts are starting to colour and releasing their aroma

Chop the spring onions finely

Return the pan (from step 2) to the heat

Add the onion, pepper and pinepple chunks

Cook for 5 min on a medium-high heat until starting to colour

Transfer the vegetables to a bowl (reserve the pan)

Add the cornflour to a small mixing bowl

Gradually add the pineapple juice, whisking with a fork until you have a smooth paste

Add the rice vinegar, soy sauce and chilli flakes

Slice the rested pork

Return the pan to a medium heat

Add the sauce and 100ml (150ml) water

Cook for 2 min, or until thickened

Add the vegetables and sliced pork back to the pan to warm through