Sweet and sour pork recipe
Created by The Tesco Recipes team
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
Ingredients
- 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
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 316.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 20g
of the Reference intake
Carbohydrate 23.6gProtein 29.3gFibre 2.5g
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Sign in to shopMethod
- Place the pork in a bowl and add the sherry or rice wine and soy sauce.
- 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.
- 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.
