Sweet and sour pork recipes
Our top 3 of 9 Sweet and sour pork recipes
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Sweet and Sour Pork
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Sweet and Sour Pork
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Sweet and Sour Pork Chops
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Ingredients
- 2 tbsp light soy sauce
- 2 tbsp rice wine
- 2 cloves garlic, crushed
- 2.5cm Root ginger, finely grated
- 450g Pork fillet, cubed
- 1 tbsp Cornflour
- 2 tbsp Rice vinegar
- 2 tbsp Tomato sauce
- 2 tbsp Clear honey
- 2 tbsp vegetable oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 175g Mange tout
Method
- 1. Combine the soy sauce, rice wine, garlic and root ginger. Add pork, cover and marinate for 2 hours.
- 2. Drain pork through a sieve, reserving the marinade. Stir cornflour, rice vinegar, tomato sauce and honey into marinade.
- 3. Heat 1 tbsp of oil in a frying pan or wok. Add pork and stir-fry over a high heat for 5 minutes. Remove pork from pan.
- 4. Heat remaining oil in pan. Add peppers and mange tout and stir-fry over a high heat for 2 minutes.
- 5. Add marinade mixture to pan and stir until thickened. Return pork to pan and cook for a further 1 minute while stirring.
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Tips
Any type of pickles can be used instead of chinese pickles. I like to use dill pickles.
Ingredients
- 600g centre cut pork loin
- 1 egg
- 100g cornflour
- 1 tbsp vegetable oil
- 1 onion cut into chunks
- 1 red pepper cut into small triangles
- 2 spring onions cut into 2 cm lengths
- 150g Chinese pickles (e.g. preserved mustard cabbage)
- 250 ml clear rice vinegar
- 80 ml tomato ketchup
- 300g sugar
- oil for deep frying
Method
- cut the pork into 2-3cm cubes and mix it with the egg, 75g of the cornflour and 2 tsp of water. Stir to coat all the pieces.
- Heat the oil in a wok and stir fry the onion for 1 minute. Add the pepper and spring onion and cook for one minute. Add the pickles and toss to combine. Add the rice vinegar, sugar and tomato sauce and stir over a low heat until the sugar dissolves, bring to the boil then simmer for 3 minutes.
- Combine the remaining cornflour with 80ml water add to the sauce and simmer until thickened. Set aside.
- Fill a wok 1/4 full of vegetable oil until a piece of bread turns golden brown after 15 seconds. deep-fry the pork in batches until golden and crispy. Return all the pork to the wok and cook until crispy again. Remove with a slotted spoon and drain well.
- Add the pork to the sauce and reheat until bubbling.
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Tips
To cater for 4 people double up the recipe including the cans of Coke.
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- 2 Pork Chops
- 1 Onion
- 2 tomatoes
- olive oil to fry
- 1 Oxo Cube (Beef)
- 1 Can Of Coke
Method
- 1. Heat a generous glug of oil in a metal roasting dish and some more oil in a frying pan – on your hob. Heat up the oven to 180 degrees C.
- 2. When the frying pan is up to heat, fry the pork chops lightly on both sides to a golden brown colour, then set aside to rest.
- At the same time...
- 3. Finely chop the onion and tomato then sweat the onion until translucent in the roasting dish. Add the tomato and sweat further for a couple of minutes.
- 4. Crumble the Oxo cube over the mixture and mix in. Cook for a further minute to absorb the flavour.
- 5. Place the chops in the roasting dish and add the can of coke. Stir and simmer until the liquid has reduced by about a third. The chops need to be slightly exposed in the roasting dish.
- 6. Place the roasting dish in the oven and roast for 20 mins, then take the chops out, stir, turn over and replace in the oven for another 20 mins. The sauce will reduce further, you can top up with a little water or more Coke if it gets too thick. Its important to turn the chops as this will ensure than both side of the fat get blasted by the heat in the oven and crisped up.
- You should end up with nice moist chops with perfectly cooked fat in an amazingly delicious sauce.
- 7. Serve with mashed potato and veg of your choice, or rice.
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