2. Combine cornflour and five spice powder on a sheet of greaseproof paper, toss meat lightly in seasoned flour; shake off excess. Heat oil in heavy-based pan. Cook pork quickly, in small batches, over medium-high heat until well browned; drain on paper towels. Transfer meat to an 8-cup capacity casserole dish.

3. Add onion to pan and cook over medium-high heat for 2 minutes. Drain pineapple, reserve juice. Add onion and pineapple pieces to pork in casserole dish.

4. Pour over combined pineapple vinegar. Cover and cook for 1 hour. Add capsicum, stir to combine and cook for another 30 minutes.