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Sweet and sour pork  recipe

Sweet and sour pork recipe

116 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

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 316 calories / serving
  • Dairy-free


  • 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

  • Energy

  • Fat

    12g 16%
  • Saturates

    3g 17%
  • Sugars

    20g 23%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 23.6g Protein 29.3g Fibre 2.5g


  1. Place the pork in a bowl and add the sherry or rice wine and soy sauce.
  2. 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.
  3. 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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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