Sweet & Sticky Pork and Pepper Stir-Fry

Meanwhile, peel and grate the garlic (or use a garlic press). 

Halve the bell pepper and discard the core and seeds. Chop into 2cm pieces. 

Halve, peel and chop the onion into 2cm chunks.

Trim and thinly slice the spring onion.

Cut the pork into 2cm chunks.

Sprinkle the cornflour into a large bowl and season with salt and pepper.

Add the pork and toss to coat thoroughly. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork and stir-fry for 2-3 mins. Reduce the heat to medium and stir-fry until browned all over and cooked through, an additional 4-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once the pork is cooked, transfer to a plate lined with kitchen paper to absorb any excess fat. 

Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.

Once hot, add the pepper and onion chunks and stir-fry until golden, 4-5 mins.

Add the pork back into the pan along with the garlic and stir-fry, 1 min more.

Stir the rice vinegar, ketjap manis, ketchup, sugar and water for the sauce (see pantry for all three amounts) into the pan.

Simmer until the sauce has thickened, 2-3 mins.

Taste and season with salt and pepper if needed. Remove from the heat. TIP: The sauce should be sticky, but add a splash more water if you'd like.