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    Sweet and Sour Pork

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    Sweet and Sour Pork

    This is delicious served with steamed or egg-fried rice.

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • Sunflower oil for deep frying
    • 450g pork fillet
    • 1 tbsp sake
    • 3 tbsp plain flour, sifted
    • 1 medium egg, lightly beaten
    • 2 red peppers, quartered and deseeded
    • 1 bunch salad onions, trimmed
    • 225g can bamboo shoots, drained
    • 2 x 227g cans unsweetened pineapple chunks in juice
    • 1 tbsp cornflour
    • 1 tbsp soy sauce
    • Sweet and Sour Sauce
    • 2 tbsp cornflour
    • 100ml water
    • 4 tbsp soft brown sugar
    • 2 tbsp soy sauce
    • 6 tbsp rice or white wine vinegar
    • 2 tbsp tomato ketchup


    1. If you are serving this dish with rice, start by putting it on to cook. If you have a deep-fat fryer, fill it with oil and preheat to 180˚C. Cut the pork into 2.5cm cubes and place in a bowl. Mix in the sake and soy sauce and set aside. To make the batter for the pork, sift the flour into a medium-sized bowl, drop the egg into the centre and beat until the mixture is smooth. Set aside.
    2. Cut the peppers and salad onions into 2.5cm pieces. Set aside. Drain and rinse the bamboo shoots. Drain the pineapple chunks. Set aside. Prepare the sweet and sour sauce by placing 2 tsp cornflour in a small saucepan. Mix in the water, sugar, soy sauce, vinegar and ketchup and set over a low heat. Simmer gently until it has thickened, stirring, which should take about 3 minutes. Meanwhile, remove the pork from its marinade. Place on a plate, dust with 1 tbsp cornflour then mix into the batter. If you don't have a deep fat fryer, heat enough oil to shallow-fry the pork in a wok or sauté pan until it is smoking hot. Deep- or shallow-fry the batter-coated pork in two batches.
    3. Each batch should take 2-3 minutes. Once each batch is a deep-gold colour, remove and drain on kitchen paper. Return all the cooked pork to the oil for a further 2 minutes, while you heat 2 tbsp sunflower oil in a non-stick frying pan or a wok. Once sizzling hot, add the red pepper and salad onions, stir-fry briskly for a minute, then add the bamboo shoots and pineapple chunks, followed by the sauce. Bring the sauce up to a boil and as soon as it is bubbling, mix in the piping hot pork. As soon as it's coated in the sauce, serve with rice.

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    4 stars