Tuesday 12 June 2018

Sweet and sour pork

sweet sour pork
I love a family meal you can rustle up with whatever you already have in. This sweet and sour pork is one of them. I like to have a tin of pineapple in the cupboard as part of my regular stock of food. It may have a bit of a retro feel about it but it really does add a tang and juiciness to dishes. In the case of sweet and sour it is essential in getting the balance right. I've used pork in this dish but chicken would work equally as well. If you want to go meat-free then up the quantity and variety of the vegetables. I added in what I had to hand which after a weekend away which consisted of onions and mixed frozen veg! I have made this dish many times before and added vegetables such as peppers, baby sweetcorn and mangetout.

Equipment: Large frying pan or wok.


1tbsp (15ml) Oil
10oz (300g) Pork cut into thin strips
1 Onion, sliced
1lb 2oz (500g) Frozen mixed vegetables
1tsp (5ml) Chinese Five Spice
Pinch or ⅛ tsp (0.625ml) Garlic granules
432g tin Pineapple chunks in juice
2tsp (10ml) Cornflour
2tbsp Light soy sauce

Noodles or rice to serve


1. Heat the oil in the frying pan or wok.
2. Stir fry the pork until it is browned.
3. Add in the onion and fry until it starts to soften.
4. Put the frozen vegetables in and cook for a few minutes.
5. Add the five spice and garlic granules.
6. Reserving the juice of the pineapple add the chunks into the pan.
7. In a small bowl mix together the juice, cornflour and soy sauce and then pour in.
8. Bring to the boil and then serve with either noodles or rice.

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