1) Mix together 2tbsp soy sauce, garlic and half the ginger, and stir in the cubed pork. 2) Leave for 1 hour in the refrigerator to marinate. 3) Heat the oils in a saucepan, over a high heat, fry the pork for 3-4 minutes, reserving the marinade juices. 4) Add ginger, carrots and peppers, stir well and cook for a further 2-3 minutes. 5) Add the tomato sauce, remaining soy sauce, wine vinegar and marinade juices. 6) Add a little water to cover all of the ingredients in the pan and bring to the boil, turn down to a simmer and cook for a few minutes more. 7) Blend the cornflour with 4 tablespoons of water. 8) Stir in the blended cornflour carefully, bring back to the boil stirring continuously until clear and thick. 9) Cook the rice according to instructions and towards the end of cooking add the frozen peas. 10) Serve the rice with the sweet and sour pork on top.