Sweet and sour pork
- 500g pork fillet, chopped into bite-sized pieces
- 3 teaspoons salt-reduced soy sauce
- 1/3 cup sugar
- 2 tablespoons tomato sauce
- 1/3 cup vinegar
- 1 tablespoon cornflour
- 3 teaspoons vegetable oil
- 1 cup fresh pineapple, chopped
- 1 red capsicum, seeds and pith removed, chopped
- 1 large onion, quartered and chopped roughly
Place the pork in a non-metallic bowl, and add soy sauce. Toss through so all the pork pieces are coated. Set aside.
In a medium saucepan over low to medium heat, whisk together the sugar, tomato sauce, vinegar, and cornflour and allow to simmer.
Meanwhile, bring a wok or large non-stick frying pan to a high heat, then add 2 teaspoons oil. Swirl the oil around so the bottom is coated. Toss in the pineapple, capsicum, and onion and stir-fry for about 4 minutes until they begin to caramelize. Add the warm sauce and remove from the wok and set aside.
Add another teaspoon of oil to the wok, and then add the pork and cook until the pork is browned and just cooked through, about 8 minutes.
Add the sauce and vegetables, allow to come to a simmer then remove from heat and serve immediately with rice.
- This is so delicious! Make sure you use a good-quality pork.
- I prefer to use free-range pork for ethical reasons and for the extra flavour. The first time I tasted pork from a free-range farmer, I was stunned at the taste difference.
- I love Sweet and sour pork but tend to stay clear of it from our local takeaway due to the battering and deep-frying factor. I think this recipe is equally as delicious and much healthier.
- I use the organic brand Spiral for most Asian sauces such as brown rice vinegar and tamari (a gluten-free alternative to soy sauce).
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.