Sweet & Sour Pork

Product code: SSPORK

A firm favourite accross the world; here is my version of the classic Cantonese Sweet & Sour Pork. No need for take-aways any more...

Serves: 2-4
Prep time: 15 minutes
Cooking time: 15 minutes
Effort: Medium

Main Ingredients:

  • 300g pork shoulder or loin, cut into bite sized cubes
  • ½ red pepper, cut into the same size of the pork
  • 100g pineapple, cut into chunks, tin or fresh
  • 1 clove garlic, chopped finely
  • 300ml vegetable oil to deep fry
  • 100g cornflour

Marinade for the pork

  • 1 tsp light soya sauce
  • ½ tsp salt
  • ½ tsp sugar
  • 1 egg white
  • ¼ tsp bicarb soda


  • 2 tablespoons tomato ketchup
  • 1 teaspoon plum sauce
  • 1/4 teaspoon Chinese rice vinegar
  • 1/2 teaspoon worcestershire sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon corn starch
  • 1 1/2 teaspoon sugar
  • 8 tablespoons water
  1. Marinade the pork cubes for at least 2 hours in the fridge. Overnight is best.
  2. Get the pork out of the fridge to sit for 20 minutes to come to room temp.
  3. Heat oil in a small saucepan on medium heat (to test if the oil is hot enough, sprinkle some cornflour onto oil, it should sizzle immediately and float to the top)
  4. Lightly coat pork in cornfour. Give it a small shake and drop into hot oil. Do not overcrowd the pan.
  5. Fry until brown and pork cooked through (about 4 minutes depending on the size of your pork pieces). If the oil is shallow, remember to turn them to fry evenly on both sides. Remove and drain on some kitchen paper to remove excess oil. Cook the rest in batches. Once done, place the saucepan in a safe area and allow the oil to cool completely before discarding it in a recycled bottle.
  6. Mix all the sauce ingredients in a bowl.
  7. Heat wok with a little oil, add garlic and red peppers and fry for 3 minutes or until the peppers start to lose its rawness. Add pineapple and fry for another 1 minute
  8. Pour the sauce in and mix with the peppers and pineapples. Let it sit until it comes up to boil. Working quickly, add and tossed the pork in the sauce and cook till the sauce thickens and the pork heat through. Serve immediately.