Sweet and sour pork in the slow cooker | Women's Weekly Food

Ingredients

• 1 tablespoon extra virgin olive oil
• 1kg pork scotch fillet, cut into 4cm pieces
• 1 tablespoon finely grated ginger
• 2 cloves garlic, crushed
• ½ cup (125ml) rice wine vinegar
• ¼ cup (60ml) Chinese cooking wine (shao hsing)
• ¼ cup (60ml) soy sauce
• 2 tablespoons tomato paste
• 1 cup (250ml) chicken stock
• 1 medium red onion (170g), cut into thin wedges
• 1 bunch mixed heirloom baby carrots (400g), trimmed
• 350g mini red capsicums, halved, seeds removed
• ½ medium pineapple (625g), cored, cut into wedges
• steamed jasmine rice and shredded green onion, to serve