Preheat oven to Gas Mark 4, 180C, 350F

In a measuring jug mix together pineapple juice from 400g (approx) can pineapple pieces in natural juice, 30ml (2tbsp) tomato ketchup, 15ml (1tbsp) tomato purée, 30ml (2tbsp) malt vinegar and 15ml (1tbsp) sweet chilli sauce. Pour sufficient orange juice into the measuring jug until the sauce quantity measures 450ml (¾pt).

Place 450g (1lb) lean pork, cubed, and 2 onions, quartered, in a large casserole dish. Pour over the sauce. Transfer to the oven and cook for 1½-1¾ hours until the meat is tender.

Add 1 orange and 1 red pepper, deseeded and cut into chunks, 50g (2oz) baby corn, halved, and pineapple pieces from 400g (approx) can, stir. Return to oven and cook for a further 15 minutes.

Serve with thick noodles and steamed pak choi or Chinese lettuce.

Cooking Temperature: Gas Mark 4, 180oC, 350oF