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Sweet, sour & spicy passion fruit pork

Sweet, sour & spicy passion fruit pork

Passion fruit adds a rounded sweet-sourness to this fresh and zingy Cantonese-inspired pork dish by Ravinder Bhogal. If you want to do a vegetarian version, swap the pork for cauliflower florets.

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  • Serves4
  • CourseMain meal
  • Prepare45 mins
  • Cook45 mins
  • Total time1 hr 30 mins
  • Plusmarinating

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  • 450g pork fillet or shoulder, trimmed and cut into 3cm chunks
  • 1 tsp Chinese five spice
  • 2 tsp light soy sauce
  • 2 tsp shaoxing rice wine
  • 30g ginger, peeled and grated
  • 600ml sunflower oil
  • 1 egg, beaten
  • 75g cornflour
  • 1 large red onion, chopped into 2cm chunks
  • 2 red and/or yellow peppers, chopped into 2cm chunks
  • 1 large carrot, thinly sliced on the diagonal
  • 6 salad onions, greens from 3 finely sliced, rest sliced into 4cm batons
  • 2 red chillies, thinly sliced on the diagonal
  • 4 clove/s garlic, finely chopped
  • Steamed egg noodles, to serve (optional)

Sweet & sour sauce

  • 9 passion fruit, pulp only
  • 150ml chicken stock
  • 1 tbsp sriracha
  • 50ml tomato ketchup
  • 2 tbsp clear honey
  • 1 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • ½ tsp sesame oil
  • 1 tsp cornflour


  1. Begin by marinating the pork. In a large bowl, combine the Chinese five spice, light soy sauce, Shaoxing rice wine and ginger, then add the pork and mix to coat evenly. Cover and chill for at least 4 hours or overnight.

  2. For the sweet and sour sauce, strain the passion fruit pulp through a sieve over a saucepan, discarding the seeds. Add the other ingredients to the passion fruit juice, except the cornflour; whisk to combine and bring to the boil. Take off the heat and set aside.

  3. Heat the oil in a wok (no more than half-full) to 180°C (if you don’t have a digital probe thermometer, a cube of bread added to the pan will turn golden in 30 seconds). Line a plate with kitchen paper. Take the pork out of the fridge and mix in the beaten egg. Put the cornflour in a bowl and add the pork, discarding the excess marinade; toss to coat. Deep-fry in 2-3 batches until browned and crisp – about 3-4 minutes per batch, turning halfway, then use a slotted spoon to carefully transfer to the kitchen paper-lined plate. Carefully pour the oil into a heatproof container (to cool and later discard), leaving about 1 tbsp in the wok.

  4. Put the wok over a high heat then stir-fry the onion, peppers, carrot and salad onion batons for 5 minutes until becoming tender. Add the chillies and garlic and fry for 1 minute until fragrant. Pour in the sweet and sour sauce and let it come to a bubble. Mix 1 tsp cornflour with 1 tbsp water and gradually stir in to thicken the sauce. Add the fried pork and heat through for a minute or two. Scatter with the salad onion greens and serve immediately with noodles, if liked.


Typical values per serving when made using specific products in recipe


2,633kJ/ 629kcals



Saturated Fat












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