
Sweet and sour pork
Sweet and sour pork is a common sight on take-away menus. Often with deep fried, battered pork and an unnaturally red looking sauce. For a healthier and more delicious option look no further.

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Method
Sweet and sour sauce
- In a saucepan add; vinegar, tom yum paste, tomato paste, brown sugar, garlic, ginger, oyster sauce, and sesame oil
- Bring to the boil then reduce heat to a gentle simmer
- Add pineapple pieces
Thicken with cornflour if required
Stir-fry
- Heat a wok
- Add canola oil to wok and sliced pork
- Stir-fry pork until browned
- Add all remaining vegetables to wok and stir-fry until heated through
- Add sweet and sour sauce to wok
- Cook until the vegetable have cooked to your liking
Notes for food service
For large quantities we recommend batch cooking the stir-fry part of this recipe.
-
Sweet and sour sauce
-
1/4 cupwhite vinegar
-
1 tsptom yum paste
-
1/3 cuptomato paste
-
3 tbspbrown sugar
-
2 clovesgarlic, crushed
-
1 tbspfresh ginger, finely chopped
-
2 tbspoyster sauce
-
1 tspsesame oil
-
2/3 cuppineapple pieces
-
1 1/2 tbspcornflour
-
1 1/2 tbspwater
-
Stir-fry
-
1 tbspvegetable oil
-
285 glean pork, sliced
-
1carrot, sliced
-
2/3 cupgreen beans, sliced
-
1/2red onion, sliced
-
1 cupred cabbage, diced
-
1zucchini, sliced
-
1capsicum, sliced
-
Energy1071kJ
-
Total Fat7.4g
-
Saturated Fat1.4g
-
Total Carbohydrate29.0g
-
Sugars24.9g
-
Dietary Fibre5.4g
-
Sodium242mg
Method
Sweet and sour sauce
- In a saucepan add; vinegar, tom yum paste, tomato paste, brown sugar, garlic, ginger, oyster sauce, and sesame oil
- Bring to the boil then reduce heat to a gentle simmer
- Add pineapple pieces
Thicken with cornflour if required
Stir-fry
- Heat a wok
- Add canola oil to wok and sliced pork
- Stir-fry pork until browned
- Add all remaining vegetables to wok and stir-fry until heated through
- Add sweet and sour sauce to wok
- Cook until the vegetable have cooked to your liking
Notes for food service
For large quantities we recommend batch cooking the stir-fry part of this recipe.
Ingredients
-
Sweet and sour sauce
-
1/4 cupwhite vinegar
-
1 tsptom yum paste
-
1/3 cuptomato paste
-
3 tbspbrown sugar
-
2 clovesgarlic, crushed
-
1 tbspfresh ginger, finely chopped
-
2 tbspoyster sauce
-
1 tspsesame oil
-
2/3 cuppineapple pieces
-
1 1/2 tbspcornflour
-
1 1/2 tbspwater
-
Stir-fry
-
1 tbspvegetable oil
-
285 glean pork, sliced
-
1carrot, sliced
-
2/3 cupgreen beans, sliced
-
1/2red onion, sliced
-
1 cupred cabbage, diced
-
1zucchini, sliced
-
1capsicum, sliced
Ingredients
-
Sweet and sour sauce
-
1/4 cupwhite vinegar
-
1 tsptom yum paste
-
1/3 cuptomato paste
-
3 tbspbrown sugar
-
2 clovesgarlic, crushed
-
1 tbspfresh ginger, finely chopped
-
2 tbspoyster sauce
-
1 tspsesame oil
-
2/3 cuppineapple pieces
-
1 1/2 tbspcornflour
-
1 1/2 tbspwater
-
Stir-fry
-
1 tbspvegetable oil
-
285 glean pork, sliced
-
1carrot, sliced
-
2/3 cupgreen beans, sliced
-
1/2red onion, sliced
-
1 cupred cabbage, diced
-
1zucchini, sliced
-
1capsicum, sliced
Nutrition Facts
-
Energy1071kJ
-
Total Fat7.4g
-
Saturated Fat1.4g
-
Total Carbohydrate29.0g
-
Sugars24.9g
-
Dietary Fibre5.4g
-
Sodium242mg
Method
Sweet and sour sauce
- In a saucepan add; vinegar, tom yum paste, tomato paste, brown sugar, garlic, ginger, oyster sauce, and sesame oil
- Bring to the boil then reduce heat to a gentle simmer
- Add pineapple pieces
Thicken with cornflour if required
Stir-fry
- Heat a wok
- Add canola oil to wok and sliced pork
- Stir-fry pork until browned
- Add all remaining vegetables to wok and stir-fry until heated through
- Add sweet and sour sauce to wok
- Cook until the vegetable have cooked to your liking
Notes for food service
For large quantities we recommend batch cooking the stir-fry part of this recipe.