Serves 4

Normally, uncooked pork would be cut into cubes and deep-fried before being added to the sweet and sour sauce. I’m omitting this stage to prevent the leftover pork from drying out. If you want to make it from scratch, chop a lean, boneless cut of pork into 2.5cm cubes and toss in a little seasoned cornflour. Deep-fry for about 4 minutes until golden and crisp on the outside and cooked through. Drain on kitchen paper, then add to the vegetables with the sauce.

450g leftover roast suckling pig or pork loin
1 tbsp groundnut oil
2 peppers, 1 red and 1 yellow, deseeded and cut into 2.5cm chunks
200g sugarsnap peas
Small bunch of spring onions, cut into 2.5cm lengths
1 large garlic clove, thinly sliced
Handful of roasted unsalted cashews

For the sauce

2 tsp cornflour
3 tbsp water
2 tbsp apple juice
2 tbsp soy sauce
3 tbsp soft brown sugar
3 tbsp tomato ketchup
4 tbsp rice or cider vinegar
1 tsp finely grated fresh root ginger
2 Granny Smith apples, peeled and cored
1 tbsp groundnut oil

1 Start by making the sauce. Blend the cornflour with the water and apple juice until smooth, then mix in the soy sauce, sugar, ketchup, vinegar and ginger. Pour into a small saucepan and bring to the boil. Cook for 3-4 minutes, stirring frequently, until the sauce has thickened. Remove from the heat.

2 Cut the apples into 2.5cm chunks. Heat the oil in a large sauté pan or wok, then fry the apples for 1 minute on each side, until lightly golden and almost cooked through. Stir into the sauce and set aside.

3 Cut the leftover pork into 2.5cm cubes. Heat the oil in a sauté pan or wok and when it is almost smoking, tip in the peppers, sugarsnap peas and spring onions. Stir-fry for 2 minutes over a high heat, then add the garlic and fry for a further minute.

4 Throw in the pork and pour over the sauce. Cook over a moderate heat, stirring well, until the pork and sauce have warmed through. If the sauce seems a little thick, add a splash of water. Sprinkle with the cashews just before serving and enjoy with noodles or steamed rice.

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