Ingredients

• 500g Pork spare ribs (cubed)
• 1 Brown onion (finely sliced)
• 1 Red capsicum (sliced)
• 1 Tomato (diced)
• 1 Cucumber (diced)

• 2tbls Vegetable oil
• 2tbls Cornflour
• 2tbls Soy Sauce
• 1tbls Ketjap Manis / Light soy sauce
• 1/2 tsp chinese five spice
• 1tbls White vinegar
• 1tbls Oyster sauce
• 2tbls Sweet chilli sauce

Method

Place cubed pork, cornflour, chinese five space and soy sauce into a boil and mix until the pork is coated evenly. If the coating is too runny, add a little more cornflour.

In a small bowl combine the Ketjap Manis, white vinagar, oyster sauce and sweet chilli sauce. Mix until combined.

Heat a Wok / Large frypan until hot, add 1tbls of vegetable oil and leave until it just starts to smoke.

Put Onion and Capsicum into Wok, stirfry until onion starts to turn translucent.

Remove Onion and Capsicum from Wok and place into a bowl.

Add remainder of Vegetable oil and leave until it just starts to smoke.

Place Pork into the Wok and stirfry until it has a golden brown crust.

Replace Onion and Capsicum back into the pan with the Pork.

Add the Sauce mixture to the Pork, onion and capsicum and mix until combined.

Turn heat off and stir through Tomato and Cucumber.

Serve stirfry on rice.