Sweet & Sour Pork

It doesn’t get more classic Chinese takeaway dish than this! My version is heaps tastier, lighter and bit healthier, too – the traditional stodgy batter is replaced with a thin crispy coating. And that sauce… heaven! Do try for fresh pineapple, as tinned is far too sweet and mushy.

WATCH THIS RECIPE

Sweet & Sour Pork

PREP TIME
30 minutes + marinating
COOK TIME
40 minutes
SERVES
4
Ingredients

600g (1.3 lb) pork belly, skinless, cut into roughly 3cm (1.2 inch) cubes

1 tbsp light soy sauce

1 garlic clove, finely grated

½ tsp ground black pepper

1/3 cup plain flour

2 tsp vegetable oil plus extra vegetable oil for deep frying

1 brown onion, diced

1 capsicum (bell pepper)

100g (3.5 oz) diced fresh pineapple

4 spring onions (scallions), trimmed, green and white parts cut into 3cm (1.2 inch) batons

steamed rice to serve

 

Sweet & sour sauce:

½ cup brown sugar

3 tbsp white vinegar

2 tbsp tomato ketchup

1 tbsp light soy sauce

1/3 cup pineapple juice

¼ tsp Chinese five spice

2 tsp corn flour (cornstarch) mixed with 2 tbsp water

Steps
  • Step 1

    Place the pork belly in a large bowl. Add the soy sauce, garlic and pepper and mix until well combined. Set aside to marinate for 30 minutes.

  • Step 2

    To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes until the sugar has dissolved. Add corn flour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.

  • Step 3

    To cook the pork, fill a wok to one-third full with oil and place over high heat. When oil reaches 180°C, toss pork with flour and cook, in batches, for 3-4 minutes or until golden brown. Drain on paper towel.

  • Step 4

    Heat a clean wok or large frying pan over high heat. Add the oil and stir-fry the onion for a minute. Add the capsicum and stir-fry for another minute. Then add the pork, pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.

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What our customers say

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4.9 out of 5 stars (based on 17 reviews)
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Absolutely delicious

2024-05-03

Easy recipe that turned out absolutely delicious. The balance of flavours in the sauce is very good, not too sweet or sour, just right! Loved it…and will be another favourite. Marion’s recipes always turn out perfectly well and this one was no exception ! 😊

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Priya

Sweet and sour pork

2024-04-22

I made this and loved it

Avatar for Bev
Bev

Lovely recipe!

2024-03-03

I made this last night and really enjoyed it, thank you. I was a bit sceptical of the idea of using plain flour as opposed to egg/cornstarch to coat the pork, but it is quicker, less messy and the pork belly maintains it’s integrity better. I think this is a good solution for the western kitchen.

I would just point out one thing. Marinating the pork with garlic, whilst giving a greater depth of flavour, also means you sometimes get bitter burnt bits when coming out of the deep-fry. I added fresh ginger to the marinade and would only use this for the marinade next time. I would then add the garlic to the stir fry pan to flavour the oil before I add the pepper and onion.

I hope you don’t think I’m being pedantic – I will surely be making this recipe again.

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Jamie

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