Sweet and sour pork stir-fry recipe
Recreate a take away classic at home with this sweet and sour pork stir-fry recipe. A tin of pineapple is the secret to the perfectly balanced sticky sauce, then just add quick-fried pork and mangetout for a speedy dinner. See method
- 300g long grain rice
- 2 tbsp plain flour
- 227g tin pineapple slices in natural juice
- 2 tbsp light soy sauce
- ½ tbsp finely grated ginger
- 2 tbsp clear honey
- 2 tbsp tomato purée
- 1 garlic clove, crushed
- 2 tbsp vegetable oil
- 500g pork stir-fry
- 1 red onion, sliced
- 150g mangetout
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
of the reference intake
- Bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender.
- Meanwhile, put the flour into a bowl. Drain the pineapple rings, reserving the juice. Add the juice to the flour and whisk well until there are no lumps. Add the soy sauce, ginger, honey, tomato purée, garlic and 4 tbsp water. Mix well until fully combined and smooth.
- Cut the pineapple rings into chunks. Heat 1 tbsp oil in a wok or high-sided frying pan over a high heat. Fry the pork strips for 4-6 mins until starting to turn lightly golden and cooked through. Remove from the pan and set aside.
- Add another 1 tbsp oil to the pan and fry the red onion and mangetout for 3-4 mins until tender. Add the chopped pineapple, sauce and cooked pork back to the pan, and simmer everything for 4-5 mins until the sauce has thickened and coats the veg. Add a splash of water if the sauce thickens too much.
- Drain the rice. Serve in bowls with the sweet and sour pork over the top.
See more Pork recipes
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