Put the pork in a bowl with the light soy sauce, rice wine or sherry, sesame oil and cornflour and set aside.

Heat a wok over a high heat until it is hot, add the oil and, when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.

Add the pork and stir-fry for 3 minutes.

Add the pineapple, coriander leaves, dark soy sauce and sugar and continue to stir-fry for another 3 minutes.

Spoon onto a platter and garnish with sprigs of coriander.

Meanwhile to cook the egg fried rice, mix the eggs, sesame oil and a pinch of salt in a small bowl and set aside.

Heat a wok or large frying pan over a high heat until it is hot. Add the groundnut or vegetable oil and, when it is very hot and slightly smoking, add the cooked rice and stirfry for 3 minutes or until it is thoroughly warmed through.

Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.

Add the remaining salt and pepper, stir-fry for 2 more minutes, toss in the spring onions. Stir and turn onto a serving plate.