Sticky pork cubes

Cut any rind and cartilage from pork. Cut crosswise into 5cm-thick pieces. Heat oil in a heavy-based saucepan over moderate heat. Cook pork, in batches, until evenly brown, transferring to a plate. Remove pan from heat; pour off fat.

Return pork and juices to pan. Slowly add cola (it will bubble vigorously). Return pan to heat; bring to boil. Reduce heat to very low; cover. Simmer for 30 minutes.

Stir through garlic, ginger and soy. Cover; simmer, turning cubes occasionally, for 10 minutes until tender. Using a slotted spoon, transfer pork to a plate. Simmer sauce until it thickens. Season to taste with sugar and black pepper. Return pork to pan to heat. Serve with chilli if you like.