Preheat the oven to 200ºC/fan 180°C/gas mark 6. Put the potato wedges in a roasting tray and toss with 1 tablespoon of the olive oil and Chinese five spice. Place in the oven and cook for 30 minutes, turning occasionally.
When the potatoes have about 5 minutes left of cooking time, heat a large wok over a high heat. Add the remaining 1 tablespoon of oil and then quickly stir-fry the pork for 2-3 minutes until golden and cooked through. Remove with a slotted spoon and put into a bowl. Add the ginger, onion and peppers to the pan and stir fry for 2-3 minutes until tender, then add the pineapple and cooked pork. Toss around in the pan and finally add the soy sauce, rice vinegar and coriander.
By now the potatoes should be nice and crispy and ready to serve with the stir-fried pork.
Cooks Tip: If you prefer you can swap the pork to chicken, turkey or beef.
*All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.