Heat the oil in a frying pan over a high heat and add the pork chunks. Brown on all sides. Sift the cornflour over the pork, turning to coat. Place the pork in the slow cooker (I used a 3.5 litre).
1 tbsp olive oil, 500 g lean pork, 2 tsp cornflour
Place the pineapple and juice in the slow cooker with the pork, and add the vinegar, sugar and soy sauce. Add the onion, carrot and peppers, stir to combine and turn the slow cooker on high for 4-5 hours.
227 g can of pineapple chunks in juice, 4 tbsp white wine vinegar, 50 g soft light brown sugar, 1 tbsp light soy sauce, 1 onion, 1 large carrot, 1 yellow and 1 red pepper
Toast the cashew nuts, if using, in a dry frying pan until golden and evenly coloured. Scatter the toasted cashews and coriander leaves over the pork.
75 g unsalted cashew nuts, Small bunch of coriander