Lighter Sweet & sour pork

Contains pork – recipe is for non-Muslims only

This Chinese takeaway family favourite can be made much healthier – lower the sugar, fat and salt levels with this easy recipe

  • Prep:30 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 491
  • fat 14.9g
  • saturates 2g
  • carbs 55.5g
  • sugars 14.9g
  • fibre 5.4g
  • protein 31.1g
  • salt 1.1g


  • 225g pork tenderloin
  • 1 carrot (140g), cut in approx 5cm long strips
  • 1 tbsp rapeseed oil, plus 2 tsp
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped ginger
  • 3 spring onions, ends trimmed, cut into long diagonal slices
  • ½ red pepper, deseeded, cut into long thin strips
  • 200g long-grain rice, cooked
  • 1 egg white
  • ¼ tsp Chinese five-spice powder
  • 1 tbsp cornflour
  • 1½ tsp self-raising flour
  • 1 tsp dark soy sauce
  • ½ tsp sesame oil
  • 1 tbsp Chinese white rice vinegar or cider vinegar
  • 2 tsp golden caster sugar
  • 1 tsp tomato purée
  • 1 tsp cornflour, blended with 1 tsp water
  • 175ml vegetable bouillon, made with 1?2 tsp powder (we used Marigold Swiss Vegetable Bouillon)


  1. Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.

  2. Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.

  3. Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it’s very hot (test by dropping a piece of meat in – it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.

  4. Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce – it should immediately start to bubble rapidly – and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

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