Mix 4 tbsp of pineapple juice into the
cornflour until smooth, then stir in the
tomato sauce, soy, sugar and vinegar.
Heat oil until very hot in a wok, then
throw in the pork for 1 min, stirring. Lift
pork out onto a plate, then set aside.
Add the pepper, stir-fry for 2 mins, then
add the pineapple and most of the spring
onions for 30 secs. Stir in the sauce for
1 min, splashing in a little water as it
cooks, then stir the pork back in for
20-30 secs until just cooked through
– it should still be tender. Scatter with
the remaining spring onions and serve
with rice or noodles.