Stir Fried Pork Neck with Pineapple and Vegetables: Muc Xao Khom

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Sauce:

2 tablespoons sugar

1 teaspoon corn flour, dissolved with 2 teaspoons water

1 tablespoons white vinegar

1 tablespoon lemon juice

1/2 tablespoon tomato sauce

Pork:

1 tablespoon sugar

2 tablespoons fish sauce

10 1/2 ounces/300 g pork neck, finely sliced

1 teaspoon freshly ground black pepper

2 cloves garlic, finely diced

1 tomato, sliced into quarters

1/2 capsicum, seeded and cut into 3/4 by 3/4-inch/2 cm by 2 cm cubes

3 1/2 ounces/100 g sweet pineapple, cut into bite-size pieces

2 red Asian shallots, minced

1 onion, sliced into wedges

4 spring onions, cut into 1 1/2-inch/4 cm lengths

1/2 bunch Asian celery (about 1 ounce/30 g), washed and sliced into 1 1/2-inch/4 cm pieces)

Small handful fresh coriander (cilantro)

2 tablespoons vegetable oil

Serving suggestion: Steamed jasmine rice