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Sweet and sour pork

Sweet and sour pork

Total Time
30 min
15 min
15 min
The traditional Chinese dish of sweet and sour pork filled with sweet chunks of pineapple and loads of colourful veg makes a perfect mid-week meal for the family.


Canned pineapple in natural juice, drained

425 g, (1 x 425g can), pieces

No added sugar pineapple juice

125 ml, reserved from can

Sunflower oil

1 tbs, or canola variety

Pork medallion or loin steak, raw

600 g, thinly sliced


1 large, cut into batons

Red capsicum

1 medium, chopped

Green string beans

200 g, cut into 3cm lengths

Snow peas

200 g, halved diagonally


1 tbs


2 tbs, white variety

Reduced salt soy sauce

1 tbs


  1. Drain pineapple and reserve ½ cup (125ml) juice. Cut pineapple into bite-size pieces.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry half the pork for 2-3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and pork. Transfer to a plate.
  3. Add carrot, capsicum and beans to wok and stir-fry for 2 minutes or until softened, adding a dash of water if needed. Add snow peas and stir-fry for 2 minutes. Mix cornflour with ¼ cup (60ml) water in a jug. Add pineapple juice, vinegar and soy sauce. Add to wok and stir-fry until mixture boils and thickens. Add pork and pineapple and stir until heated through.


SERVING SUGGESTION: Steamed brown rice.