Sweet and sour pork

Our take on the Cantonese-classic.

  • 25 mins cooking
  • Serves 4
  • Print


Sweet and sour pork
  • 1/2 teaspoon Chinese five-spice
  • 2 teaspoon rice wine
  • 1 tablespoon salt–reduced soy sauce
  • 1 tablespoon finely grated ginger
  • 650 g pork fillet, sliced thinly
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 large (300g) red capsicum, chopped coarsely
  • 1 medium (200g) green capsicum, chopped coarsely
  • 1 medium (170g) red onion, cut into thin wedges
  • 1/2 medium (600g) pineapple, peeled, cored, chopped coarsely
  • 1/2 cup fresh coriander leaves
  • 375 g Singapore-style noodles, to serve
Sweet and sour sauce
  • 1/4 cup (60ml) water
  • 2 tablespoons caster sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons salt-reduced soy sauce
  • 2 tablespoons ketchup


Sweet and sour pork
  • 1
    Combine the five-spice, rice wine, soy sauce, ginger and pork in a medium bowl. Combine the oils in a small bowl.
  • 2
    SWEET AND SOUR SAUCE: Combine all ingredients in a small bowl.
  • 3
    Heat half the oil mixture in a wok over medium to high heat. Stir-fry the capsicum and onion for 4 minutes or until onion is browned lightly. Remove from wok.
  • 4
    Heat half the remaining oil mixture in wok over high heat. Stir-fry half the pork for about 3 minutes or until browned and just cooked through. Remove from wok. Repeat with remaining oil and pork.
  • 5
    Add Sweet and Sour Sauce to the wok. Bring to the boil and cook, stirring, for 2 minutes or until thickened slightly. Return vegetables and pork to the wok; stir-fry until combined. Add pineapple, stir-fry until heated through.
  • 6
    Serve with fresh coriander leaves and noodles.


Not suitable to freeze or microwave.

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