Heat the butter and cooking oil in a wok or frying pan. Add the pork cubes, sprinkle with salt and pepper, and stir fry until the edges start to brown.
Add the corn, sprinkle with a bit more salt and pepper, and stir fry for about three minutes.
Throw in the tomatoes, onions and garlic. Splash in the wine. Stir. Allow to cook for a couple of minutes until the liquid is reduced to almost nothing.
Drizzle in the balsamic vinegar. Add the sugar.
Stir fry for another 30 seconds.
Sprinkle in the parsley and serve hot.