Sweet & Sour Pork

Meanwhile, peel and grate the garlic (or use a garlic press). Halve, then remove the cores from the peppers and chop into bitesized chunks. Remove the root from the spring onion and thinly slice, separating the white and green parts.

Cut the pork into bite-sized cubes. Sprinkle the cornflour into a mixing bowl and add a generous pinch of salt and a good grind of black pepper. Add the pork and toss to coat thoroughly. TIP: Remember to wash your hands after handling raw meat!

Heat a splash of oil in a frying pan over high heat. Line a plate with some kitchen paper. When the pan is hot, add half the pork. Stir-fry until browned, 4 mins. Transfer to the lined plate to absorb any excess oil. Add a little more oil to the pan and fry the remaining pork in the same way. TIP: Stir-frying the pork in batches means it gets crispy and doesn't stew.

In a small bowl, mix the rice vinegar with a sprinkling of sugar (if you have some). Stir until the sugar has dissolved and then set aside. Wash the frying pan you used for the pork, add a splash of oil and put it on medium heat. Stir-fry the peppers for 4 mins. Add the garlic and the whites of the spring onion. Cook for another minute. Stir in the vinegar mixture and the ketjap manis and bring to a simmer.