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Sweet & sour pork stir-fry

Contains pork – recipe is for non-Muslims only

Cut the fuss out of cooking with this speedy, light and healthy midweek supper for two

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 284
  • Carbohydrates 31
  • Saturated Fat 2
  • Sugar 24
  • Protein 24
  • Fat 8
  • Fibre 2
  • Salt 0.96

Nutrition per serving

  • Calories 284
  • Carbohydrates 31
  • Saturated Fat 2
  • Sugar 24
  • Protein 24
  • Fat 8
  • Fibre 2
  • Salt 0.96

Ingredients

  • 227g can pineapple slices in juice, drained and chopped, juice reserved
  • 1 tbsp cornflour
  • 1 tbsp tomato sauce
  • 1 tsp each soy and brown sugar
  • 2 ½ tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp sunflower oil
  • 200g stir-fry pork strips, trimmed of fat
  • 1 red pepper, cut into chunks
  • 3 spring onion, quartered and shredded

Method

  1. Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.

  2. Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.

  3. Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

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