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Sweet and sour pork

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced


  • 1 tablespoon white vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons tomato sauce
  • 225g can pineapple pieces in natural juice, drained, juice reserved
  • 1 tablespoon cornflour
  • 2 teaspoons brown sugar
  • 1 garlic clove, crushed
  • 2cm piece ginger, peeled, finely grated
  • 1 tablespoon rice bran oil
  • 500g extra-lean pork stir-fry strips
  • 1 carrot, peeled, cut into matchsticks
  • 4 green onions, thinly sliced
  • 1 medium red capsicum, cubed
  • Steamed rice, to serve


  • 1
    Combine vinegar, soy sauce, tomato sauce, 1/2 cup reserved pineapple juice and 1/4 cup cold water in a jug. Place cornflour in a saucepan. Gradually add 1/4 cup vinegar mixture, stirring until smooth. Add remaining vinegar mixture. Add sugar, garlic and ginger. Bring mixture to the boil, stirring, over medium heat. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes or until thickened. Remove from heat. Cool for 15 minutes.
  • 2
    Heat a wok over high heat. Add 1 teaspoon oil. Swirl to coat. Add one-third of the pork. Stir-fry for 1 minute or until browned. Transfer to a plate. Repeat twice with oil and remaining pork.
  • 3
    Add remaining oil to wok. Add carrot and onion. Stir-fry for 2 minutes. Add pineapple and capsicum. Stir-fry for 2 minutes. Add sauce and pork. Stir-fry for 2 minutes or until heated through. Serve with rice.

Source: taste.com.au


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