Sweet & Sour Pork Stir-Fry



1. Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.

2. Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.

3. Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

Credit: Good Food


Prep time: 10 Minutes

Cook time: 5 Minutes

Serves: 2

  • 227g can pineapple slices in juice, drained and chopped, juice reserved

  • 1 tbsp cornflour

  • 1 tbsp tomato sauce

  • 1 tsp each soy and brown sugar

  • 2 ½ tbsp rice wine vinegar or white wine vinegar

  • 1 tbsp sunflower oil

  • 200g stir-fry pork strips, trimmed of fat

  • 1 red pepper, cut into chunks

  • 3 spring onions, quartered and shredded