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  • Quick
  • Serves 4
  • 15 minutes cook

Sweet & sour pork stir fry

Sweet & sour pork stir fry

Pass on the Chinese take-out and make your own sweet and sour pork instead!


Sweet & sour pork stir fry

  • 2 tbsp plain oil, plus 2 tbsp sesame oil
  • 550 g pork fillet, thinly sliced
  • 1 tbsp cornflour, plus 2 tsp for sauce
  • 1/2 tsp five spice powder
  • 1/2 tsp salt
  • 1 red onion, cut into small wedges
  • 1 tsp each crushed garlic and ginger
  • 1 yellow capsicum, sliced
  • 4 small bok choy, sliced lengthwise
  • 1 cup mung bean sprouts
  • 1 tin pineapple pieces in light syrup or juice
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp lemon juice or vinegar


  1. Heat the plain oil in a large frying pan or wok, toss the pork strips with the combined 1 Tbsp cornflour, spice and salt, and coat evenly. Sear the pork strips for 3-4 minutes until crusted and golden, then remove from the pan and set aside.
  2. Add the sesame oil to the pan and saute the onion, garlic and ginger for 2-3 minutes until fragrant and softened. Add capsicum and bok choy with ¼ cup water and cook for 2 minutes until wilted; add pork, sprouts and combined pineapple, soy, sweet chilli, 2 tsp cornflour and lemon juice. Simmer all together for 2-3 minutes until saucy and hot. Serve on white rice with prawn or cassava chips.


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