Monday, November 22, 2010

Sweet and Sour Pork

Out of nowhere, I suddenly had a craving for sweet and sour. I can't order this in a Chinese restaurant because it is packed full of delicious tasting, but very naughty yeast - but I do love it to bits!

And then just as suddenly, I realised that I had never attempted to make my own sweet and sour dish before - now I was super excited. I also didn't want to use chicken - I am all chickened out at the moment! So, I decided on pork, not a meat that I cook with regularly, but one that I know goes well with sweet and sour sauce.

This is my version of Sweet and Sour Pork:
(Serves 2 - 3)


400 - 500g Pork Strips
1 Onion, Chopped into Chunks
1 Red Pepper, Chopped into Chunks
180g Fresh Pineapple, Chopped into Chunks
1 - 2 Tomatoes, Diced (Optional)
1/4 Cup Homemade Ketchup
1/2 - 1Tbs Soya Sauce
1Tbs Agave Nectar or Honey
Juice Half Lemon
Juice 1 Small Orange
A Few Sichuan Pepper Corns, Crushed
1tsp Fructose
Salt and Pepper to taste
1 - 2tsp Corn Starch in a Little Water


Marinade the pork in the ketchup, soya sauce, agave nectar, lemon juice, orange juice, sichaun pepper, fructose, salt and pepper and corn starch mixture for at least half an hour
Transfer the pork, sans marinade, to a frying pan or wok and cook on high for about 5 minutes until cooked through
Remove from pan
Fry onions for a few minutes and then add the peppers and pineapple and marinade
Cook on high until sauce has thickened
Add the pork back in and stir around
I served mine with buckwheat noodles, but any rice or noodles will work well with this dish

Have a fab evening all xxx

P.S The Cinnamon Sue Competition, to win a gorgeous, yet oh so useful kiddies cutlery set, is entering its last week. Enter today!


  1. Your sweet & sour pork looks very authentic! Which ingredient in the normal version contains yeast? The tomato sauce? (sorry I'm a bit clueless with these things). :-)

  2. Hi Marisa - thanks :) Yes, tomato sauce does contain yeast and also tinned pineapple and pineapple juice - that's why I used fresh pineapple. Vinegar also does and so do most soya sauces :)