1 tablespoon |
sugar |
2 tablespoons |
fish sauce |
300g |
pork neck, thinly sliced |
1 teaspoon |
freshly ground black pepper |
2 tablespoons |
vegetable oil |
2 |
garlic cloves, diced |
2 |
red asian shallots, diced |
1/2 |
red capsicum, thinly sliced lengthways |
1 |
tomato, quartered |
100g |
sweet pineapple, peeled and cut into bite-sized pieces |
1 |
onion, sliced into wedges |
4 |
spring onions, cut into 4 cm lengths |
1/2 bunch |
asian celery, washed and cut into 4 cm lengths |
|
coriander sprigs, to garnish |
|
light soy sauce, for dipping |
|
sliced red chilli, to serve |