Serves 4
25 min
Sweet & Sour Pork Stir-Fry
Recipe GLPR220f1873c437aa
A vibrant, quick-cooking wok dish featuring tender pork strips coated in a glossy sweet and sour sauce with fresh pineapple, bell peppers, and spring onions. The balance of tangy vinegar, sweet pineapple juice, and savory soy creates an authentic Chinese-style stir-fry that's ready in minutes.
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Ingredients
227g can pineapple slices in juice, drained with juice reserved and chopped
1 tablespoon cornflour
1 tablespoon tomato sauce
1 teaspoon soy sauce
1 teaspoon brown sugar
2½ tablespoons rice wine vinegar or white wine vinegar
1 tablespoon sunflower oil
200g pork strips, trimmed of fat
1 red bell pepper, cut into chunks
3 spring onions, quartered and shredded
Water as needed
Directions
In a small bowl, whisk together 4 tablespoons of the reserved pineapple juice with the cornflour until smooth and lump-free. Stir in the tomato sauce, soy sauce, brown sugar, and vinegar until well combined. Set the sauce mixture aside.
Heat the sunflower oil in a large wok or stir-fry pan over high heat until it shimmers. Add the pork strips and stir-fry for 1 minute, tossing constantly to cook on all sides. Transfer the pork to a clean plate and set aside.
Add the red bell pepper chunks to the hot wok and stir-fry for 2 minutes, stirring occasionally to cook evenly.
Add the chopped pineapple and most of the spring onions to the wok. Stir-fry for 30 seconds until fragrant.
Pour the prepared sauce into the wok and stir constantly for 1 minute. If the sauce becomes too thick, splash in a little water to reach your desired consistency.
Return the cooked pork to the wok and toss everything together for 20–30 seconds until the pork is heated through and the sauce coats all ingredients. Pork is safe to eat when it reaches an internal temperature of 145°F (63°C) and is still tender.
Transfer to a serving platter and scatter the remaining raw spring onions on top. Serve immediately with steamed rice or noodles.
