|Pork||8 Ounce (225 Gram)|
|Lard||1⁄2 Ounce (15 Gram)|
|Canned sweet and sour sauce||13 1⁄4 Ounce (1 Can, 376 Gram Homepride Sweet And Sour Cook-In-Sauce)|
|Sweet and sour cook in sauce||1 Tablespoon|
|Chipolata pork sausages||8 Ounce (225 Gram)|
|Cucumber piece||2 Inch|
Trim the pork and cut into 2.5 cm/1 inch cubes.
Melt the lard in a saucepan and fry the pork for 8 to 10 minutes until browned.
Add the Sweet and Sour Cook-in-Sauce, cover and simmer for 15 minutes.
Meanwhile, grill the sausages for 8 to 10 minutes, turning frequently, until browned and cooked through.
Cut in slices.
Wash the celery and cut in slices.
Bring a small saucepan of lightly salted water to the boil.
Add the celery and simmer for 5 minutes.
Dice the cucumber.
Add the celery, sausages and cucumber to the pork, cover and simmer for a further 10 minutes.
Serve with boiled rice.