Sweet and sour pork with pineapple recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 595 calories / serving
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179581 sweet and sour pork with pineapple HERO

Prepare the sauce ahead of time by combining all the ingredients for it in a saucepan. Bring to a simmer over a medium heat and allow it to reduce until slightly thickened. Remove from the heat and set to one side.

Place the rice in a large saucepan with a little salt. Cover with the boiling water and bring to the boil. Reduce to a simmer, then cover with a lid and cook gently for 10-15 minutes until the rice is tender and has absorbed the water. Remove from the heat and keep covered with the lid to one side as you prepare the rest of the dish.

Heat the groundnut oil in a wok set over a moderate heat until hot. Add the pork belly and stir-fry for 2 minutes. Add the prepared sauce and reduce the heat, cooking for 4-5 minutes, stirring occasionally until the meat is cooked through with no pink showing. 

Fluff the rice with a fork and spoon into serving bowls. Add the pineapple to the pork and stir well. Sit the rice bowls on serving plates and spoon the pork around them. Garnish with a sprig of coriander before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the sauce

  • 150ml water
  • 2 clove garlic, finely chopped
  • 2tbsp light brown sugar
  • 2tbsp light soy sauce
  • 2tbsp rice wine vinegar
  • 1tbsp tomato puree
  • 30ml groundnut oil
  • 4 large pork belly sliced, cut into even chunks
  • 225g pineapple chunks in juice, drained
  • sprigs of coriander, to garnish
  • For the rice

  • 150ml long grain white rice, rinsed in several changes of cold water then drained
  • 300ml boiling water
  • salt
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  • Energy 2482kj 595kcal 30%
  • Fat 38.7g 55%
  • Saturates 13.8g 69%
  • Sugars 14g 16%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 46.2g Protein 18.3g Fibre 0.9g

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