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Sweet and sour pork recipe
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138 ratings
Rustle up this popular Chinese dish of succulent pork fillet, fresh pineapple and veggies marinated in a sticky sauce. The key is balancing the sweet and sour flavours, so keep tasting the sauce as you go along until you find your perfect fit. See method
Ingredients
- 500g pork fillet, cut into small cubes
- 2 tbsp rice wine or sherry
- 1 tbsp light soy sauce
- 2 tsp cornflour
- 425g pineapple
- 1 tbsp sunflower oil
- 1 red pepper, deseeded and cut into cubes
- 1 carrot, cut into thin strips
- 1 bunch spring onions, sliced
For the sauce
- 1 tbsp tomato ketchup
- 1 tbsp soft brown sugar
- 1 tbsp light soy sauce
- 2 tbsp white wine vinegar
- 2 tsp cornflour blended with 1 tbsp cold water
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1330kj
316kcal
16%
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Fat
12g
16%
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Saturates
3g
17%
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Sugars
20g
23%
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Salt
1g
16%
of the reference intake
Carbohydrate 23.6g
Protein 29.3g
Fibre 2.5g
Method
- Place the pork in a bowl and add the sherry or rice wine and soy sauce.
- Stir well and leave to marinate for 20 mins. Stir in the cornflour. Drain the pineapple from the can and reserve the juice, cut into chunks. Heat the oil in a wok or large frying pan and stir-fry the pork for 3-4 mins until browned and cooked through with no pink showing. Remove from the pan.
- Add the pepper, carrot, spring onion and pineapple chunks to the pan and cook for a further 2-3 mins. Mix the reserved pineapple juice with the sauce ingredients and add to the pan with the pork. Simmer for 3-4 mins. Serve immediately with egg fried rice or noodles.
See more Pork recipes
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