Sweet & Sour Pork


  • 500g thin strips of Specially Selected Pork fillet or boneless leg steaks
  • 2 cups basmati rice
  • 1 onion, sliced
  • 1 carrot, thinly sliced
  • 1 small red pepper, deseeded and cut into chunks
  • 1 small green pepper, deseeded and cut into chunks
  • 432g can pineapple pieces, drained and juice reserved
  • 300ml tomato juice
  • 1 tbsp sweet chilli and garlic sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp cornflour
  • Sliced spring onions to garnish
  • Olive oil spray

Cooking Method

  1. Cook the rice according to pack instructions. Drain well.  Spray a non-stick frying pan or wok with oil and heat. Add pork and cook in batches for 2-3 minutes over a high heat, until browned and cooked through. Set aside.
  2. Reheat wok, add onion and stir-fry until golden. Add pepper and carrot and stir-fry for a further 2-3 minutes, until tender.
  3. Meanwhile, blend together the pineapple juice, tomato sauce, chilli and garlic sauce, vinegar and cornflour in a jug and whisk until smooth.  Return pork to wok, add the sauce and pineapple, stirring over a moderate heat until the sauce thickens.

Butcher's Tips

Serving Suggestion
Garnish with sliced spring onions. Serve with rice.