Fill a wok or fry pan with oil to cook pork . Heat oil on medium high heat. Put chopped pork in cornflour and toss to coat, shake off excess flour.
Cook in batches for 4 minutes or until golden. Drain on paper towel. Set aside.
Place all sauce ingredients into a pot over medium heat and simmer for 5 minutes. Set aside.
Cook rice from packet directions.
Once pork is all cooked , remove oil only leaving 1 tbsp in wok or pan and stir-fry onion for 1 minute. Add shallots and tomato wedges.Stir-fry for 1 minute or until veges are tender. Return pork to the wok/pan and pour over sauce toss to coat.
Serve warm with rice
