Brian Turner serves up a tasty sweet and sour pork dish for Valentine’s Day on Saturday Kitchen.

Brian says: “Cook up a flavourful sweet and sour sauce for deep-fried cubes of marinated pork. So much better than any takeaway.”

The ingredients for the pork: 450g pork fillet, cut into 2cm cubes, 1 tbsp dry sherry ,1 tbsp light soy sauce, 1 tbsp sesame oil, pinch Chinese five-spice, vegetable oil, for deep-frying, 1 egg, beaten and 4 tbsp cornflour.

For the sauce: 150ml chicken stock, 1 tbsp dark soy sauce, 1 tbsp sesame seed oil, 1 tbsp cider vinegar, 2 tbsp tomato ketchup, 1 red pepper, cut into 2cm cubes, 1 green pepper, cut into 2cm cubes, 4 spring onions, cut into 2cm sticks, 1 tbsp cornflour, 1 tbsp orange juice and salt and freshly ground pepper.

For the deep-fried seaweed: 2 bok choi, stalks removed, leaves finely shredded, 1 tsp sugar, 1 tsp salt and cooked basmati rice, to serve.