No fuss sweet and sour pork

Sweet and sour pork remains one of our favourites for many reasons - it's quick, easy and the whole family will love it. Served on a bed of rice, it makes a tasty and filling midweek meal.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


No fuss sweet and sour pork
  • 2 tablespoon peanut oil
  • 400 gram pork fillet, cubed
  • 1 red capsicum, seeded, thickly sliced
  • 4 green onions, 4cm lengths, green tips shredded
  • 2 clove garlic, crushed
  • 1 tablespoon finely grated ginger
  • 2 teaspoon five spice powder
  • 200 gram sugar snap peas, trimmed
  • 1/4 fresh pineapple, sliced
  • 1 carrot, julienne strips
  • brown rice or rice noodles, to serve
  • 2 tablespoon shao hsing wine (chinese cooking wine)
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon hoisin
  • 2 tablespoon soy sauce
  • 2 tablespoon rice or malt vinegar


No fuss sweet and sour pork
  • 1
    In a wok or large frying pan, heat half of oil on high. Stir-fry pork in 2 batches for 3-4 minutes each until golden brown all over. Set aside.
  • 2
    Meanwhile, to make the sauce; in a small jug, mix all ingredients together.
  • 3
    Using the same wok, stir-fry capsicum, onion lengths, garlic, ginger and spice for 30 seconds. Add peas and stir-fry for 1 minute.
  • 4
    Return pork to wok with sauce and pineapple. Stir fry for 2 minutes until sauce begins to simmer. Toss carrot through.
  • 5
    Serve on a bed of rice (or noodles) topped with shredded green onion tips.

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