Sweet and Sour Pork

1.25kg (2 1/2lb) lean pork chops

2 teaspoons sugar

3 tablespoons soy sauce

1 tablespoon dry sherry

1 egg yolk

1 large onion

8 shallots

1 red pepper

125g (40oz) mushrooms
1 medium cucumber

2 sticks celery

3 tablespoons oil

470g (15oz) can pineapple pieces

2 tablespoons tomato sauce

1/4 cup white vinegar

1 cup water

1 chicken stock cube

1 1/2 tablespoons corn flour

Combine sugar, 1 1/2 tablespoons soy sauce, sherry and egg yolk, stir well. Cut meat into 2.5cm (1 in.) cubes, place into soy sauce mixture, stir until meat is coated. Cover, leave one hour, stir occasionally.

Drain meat from marinade, reserve liquid. Toss meat lightly in corn flour. Heat oil, cook meat until golden brown and cooked through, about seven minutes. Do this in several batches so meat browns well; drain well.

Peel and slice onion; slice shallots diagonally; slice pepper thickly, remove seeds; slice mushrooms and celery, cut the cucumber into quarters, lengthwise, remove seeds, cut cucumber into slices.

Heat three tablespoons oil in large pan, add all the prepared vegetables, sauté three minutes. Drain pineapple and add pineapple syrup to pan with marinade from meat, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube. Blend extra corn flour and water, add to pan, stir until sauce boils and thickens. Add pineapple pieces, season with salt and pepper.. Add pork, stir until combined.