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SERVES 2

2 pork loin chops or steaks

2 tablespoons groundnut oil

light soy sauce

a dash of Shaohsing rice wine or dry sherry

ground white pepper

salad leaves or steamed jasmine rice or Beijing rice to serve

FOR THE PORK COATING

3 tablespoons roasted whole soya beans or dry-roasted peanuts

a pinch of sea salt (optional) a few pinches of ground

white pepper

1 teaspoon crushed dried chillies

FOR THE SWEET AND SOUR SAUCE

125g/4oz tinned pineapple in natural juice

125ml/4fl oz pineapple juice

3 tablespoons freshly squeezed lime juice

1 Put all the ingredients for the pork coating into a grinder and whiz until coarsely ground, or grind in a pestle and mortar. Transfer to a bowl. Put all the ingredients for the sweet and sour sauce into a blender and whiz to a paste.

2 Sprinkle the pork coating onto a board and press the pork into the spice mix, pressing down so that the mix sticks to the meat, and coating well on both sides.

3 Heat a wok or pan over a high heat and add the groundnut oil. Add the pork and cook for 2 minutes until browned, then turn over and cook the other side for 2 minutes, or until fully cooked. Remove the pork from the wok and put to one side in a warm place.

4 Pour the sweet and sour sauce into the wok and cook for 1–2 minutes until the sauce has reduced and thickened naturally. Season further if required with light soy sauce, rice wine or sherry, salt and pepper.

5 Serve the sauce poured over the pork, with salad leaves or rice.