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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g Diced pork shoulder
  • 100 g Cornflour
  • 3 Eggs, beaten
  • 100 g Plain flour
  • 1 tbsp Paprika
  • 1 Red onion, cut into large chunks
  • 2 Peppers, rough chopped
  • 1 tbsp Minced garlic
  • 1 tbsp Minced ginger
  • 150 g Tomato ketchup
  • 2 tbsps Cider vinegar
  • 1 tbsp Soy sauce
  • 90 g Soft brown sugar
  • 435 g Tin of pineapple chunks (including the juice)
Sweet & Sour Pork
Sweet & Sour Pork Sweet & Sour Pork

Have a go at this popular Chinese takeaway dish. You can switch the pork for chicken if you'd prefer.

  1. Tip the plain flour into a tray or a large bowl then add the paprika as well as a pinch of salt and pepper. Mix well.
  2. In another tray add the cornflour, and the eggs into a third bowl.
  3. Coat the diced pork in the cornflour, followed by the beaten egg and finally into the seasoned flour.
  4. Heat some cooking oil in a large frying pan or a wok, fry the pork over a medium to high heat until it's golden and crispy all over. You might need to do this in batches.
  5. Remove the pork from the pan and place it onto kitchen paper to get rid of any excess oil. Set it aside.
  6. Wipe the pan clean, then heat some cooking oil. Fry the onion for 2-3 minutes until it softens.
  7. Add in the peppers and cook for a minute. Then add the garlic and ginger, cook for one more minute.
  8. Now add the sauce ingredients, add the tomato ketchup, cider vinegar, soy sauce, soft brown sugar and pineapple chunks (and juice).
  9. Stir it together, then bring it to the boil. Once it is boiling turn it down to a simmer and carry on cooking for a few minutes until it has thickened slightly.
  10. Add the pork back into the pan, stir to coat and then warm it through.
  11. Serve it with rice and a sprinkle of sesame seeds.
Sweet & Sour Pork
Sweet & Sour Pork Sweet & Sour Pork

Have a go at this popular Chinese takeaway dish. You can switch the pork for chicken if you'd prefer.

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 500 g Diced pork shoulder
  • 100 g Cornflour
  • 3 Eggs, beaten
  • 100 g Plain flour
  • 1 tbsp Paprika
  • 1 Red onion, cut into large chunks
  • 2 Peppers, rough chopped
  • 1 tbsp Minced garlic
  • 1 tbsp Minced ginger
  • 150 g Tomato ketchup
  • 2 tbsps Cider vinegar
  • 1 tbsp Soy sauce
  • 90 g Soft brown sugar
  • 435 g Tin of pineapple chunks (including the juice)
  1. Tip the plain flour into a tray or a large bowl then add the paprika as well as a pinch of salt and pepper. Mix well.
  2. In another tray add the cornflour, and the eggs into a third bowl.
  3. Coat the diced pork in the cornflour, followed by the beaten egg and finally into the seasoned flour.
  4. Heat some cooking oil in a large frying pan or a wok, fry the pork over a medium to high heat until it's golden and crispy all over. You might need to do this in batches.
  5. Remove the pork from the pan and place it onto kitchen paper to get rid of any excess oil. Set it aside.
  6. Wipe the pan clean, then heat some cooking oil. Fry the onion for 2-3 minutes until it softens.
  7. Add in the peppers and cook for a minute. Then add the garlic and ginger, cook for one more minute.
  8. Now add the sauce ingredients, add the tomato ketchup, cider vinegar, soy sauce, soft brown sugar and pineapple chunks (and juice).
  9. Stir it together, then bring it to the boil. Once it is boiling turn it down to a simmer and carry on cooking for a few minutes until it has thickened slightly.
  10. Add the pork back into the pan, stir to coat and then warm it through.
  11. Serve it with rice and a sprinkle of sesame seeds.