Chop the red pepper into thin strips, discarding any white pith and seeds
Wipe, trim and cut the spring onions into thin strips
Peel and finely chop the garlic
Finely chop the ginger
Chop the pineapple into small pieces
In a wok heat the oil and add the peppers, spring onion, garlic and ginger and fry for 2 minutes
Add all the rest of the ingredients for the sauce and bring to the boil – put this to the side while you cook the pork
For the Pork:
Cut the fillet in half lengthways – then cut the pork into thin strips
Place the pork in to a bowl along with the extra soy sauce and lemon.
Stir to coat the pork.
Add the cornflour the pork bowl and mix well
Heat some oil in a large frying pan and sauté the pork on a high heat for 4 minutes (You may have to do this in batches if your pan isn’t big enough. Be mindful not to crowd the pan)
When cooked transfer the pork to the wok where the sauce is.
Gently heat through until the sauce is piping hot has thickened slightly.
Serve topped with chopped coriander and steamed rice.
