Instructions: Cut the pork in 2cm cubes, place in a bowl with 1 Tblsp soy sauce and toss well. Leave to stand 30 minutes.

Cut pineapple, capsicum into 2cm dice.

Peel and slice carrot. Quarter mushrooms.

Prepare the sauce:
Drain the pineapple and reserve the juice. Stir the cornstarch into the stock and combine it with the tomato sauce, sugar, vinegar, soy sauce, and pineapple juice. Cook until it is clear and slightly thickened, about 2 minutes.

Roll the pork lightly in cornflour.

Heat oil in a large pan or wok, then add the pork in small batches and fry until light brown (about 2 minutes). Remove and set aside. Pour off the excess oil from the pan, reserving 1 Tblspoon.

Add the capsicum, onion, celery, carrot and mushrooms and stir fry over high heat, stirring constantly. Cook for 2 minutes.

Add the sauce, pineapple pieces and pork and toss to coat. Cook for about 2 minutes. Season well.

Serve with rice.

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