In a medium bowl, combine sherry, soy sauce, honey, vinegar and cornflour dissolved in ¼ cup water, mix well. Add pork, toss, then marinate for about 1 hour.

Heat the oil in a large frying pan, add pine nuts, cook until golden then remove and put aside. Add the lettuce to the fry pan, stir fry for about 10 - 20 seconds, transfer to a hot plate. Add extra oil to frying pan, stir fry pork with marinade until just cooked (only takes a couple of minutes as the pork is very thin), then transfer with slotted spoon to the bed of lettuce and keep warm.

Add ½ cup water to the frying pan over a high heat, boil rapidly to reduce, stirring to incorporate the pan scrapings. Spoon sauce over pork and lettuce and sprinkle with pine nuts. Serve immediately with rice.