Sweet & Sour Pork

We've reduced the sweetness in this family classic slightly by substituting pineapple in syrup for pineapple in juice! 

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 50mins Servings: 4-6
  • 500g pork pieces

    2 Tbsp oil

    2 small onions, quartered

    2 cloves garlic, crushed

    ½ cup chicken liquid stock

    225g can pineapple pieces, in juice

    ¼ cup tomato sauce

    ½ tsp grated root ginger

    2 Tbsp white vinegar

    2 Tbsp brown sugar

    ½ cup chopped red pepper

    ½ cup chopped cucumber

    ½ cup baby sweetcorn

    100g mushrooms, quartered

    1 Tbsp Edmonds Fielder’s cornflour

  • 1. Trim fat from pork and cut into 2cm pieces. Heat the oil in a saucepan or wok. Add onion and garlic and cook until onion is clear. Remove from pan.

  • 2. Add half the pork pieces and quickly brown on all sides. Remove from pan. Repeat with remaining meat. Return meat and onions to pan.

  • 3. Add stock and bring to the boil. Cover and cook gently for 30 minutes or until meat is tender.

  • 4. Drain pineapple, reserving juice. Add pineapple pieces, tomato sauce, ginger, vinegar, sugar, red pepper, cucumber, sweetcorn and mushrooms to pan. Cook for 5 minutes. Return to the boil.

  • 5. Combine juice and cornflour, mixing until smooth. Stir in cornflour mixture and boil for 2 minutes or until mixture thickens slightly. Serve with rice or noodles.

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