Sweet and sour slow-cooker pork

Filled with exceptional flavour, this deliciously comforting sweet and sour slow-cooker pork is perfect served with rice for a filling midweek meal

By Sarah Murphy
  • 15 mins preparation
  • 6 hrs cooking
  • Serves 4
  • Print


  • 1 kilogram pork rashers
  • 1 red onion, cut into wedges
  • 1 red capsicum, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon chilli flakes
  • 2/3 cup soy sauce
  • 2/3 cup tomato sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup brown sugar
  • 1/2 cup pineapple juice
  • 2 tablespoon water
  • 1 1/2 tablespoon cornflour
  • 1/2 pineapple, cut into wedges
  • toasted sesame seeds, sliced spring onion, steamed bok choy, steamed rice to serve


  • 1
    In a 4.5-litre slow cooker, combine pork, onion, capsicum, garlic, chilli, sauces, vinegar, sugar and pineapple juice. Cook, covered, on low for 6 hours.
  • 2
    In a small jug, combine water and cornflour. Stir into pork mixture with pineapple wedges and increase heat to high.Cook for 10 minutes until thickened and pineapple is heated through.
  • 3
    Serve with sesame seeds, spring onion, bok choy and rice.


  • To toast sesame seeds in a wok or small frying pan, cook seeds on medium heat, stirring, for 3-5 minutes until fragrant. Remove immediately from pan.