Sweet and sour pork

Ingredients

• to tastePork
• to tasteGreen chillies
• to tasteOnion
• to tastePineapple juice
• to tastePineapple
• 2 tablespoons, plus the remaining oil for frying the porkSunflower oil
• to tasteGround ginger
• to tasteGarlic
• to tasteSalt

Instructions

1. 1

   Prepare the ingredients

   Halve the chillies lengthways, remove the seeds and chop them finely. Cut the pork into small, elongated pieces.

2. 2

   Fry the aromatics

   Heat 2 tablespoons of sunflower oil in a frying pan. Fry the onion, garlic and chilli for 3 minutes.

3. 3

   Brown the pork

   In the remaining sunflower oil, fry the pork separately, seasoning it with salt and ground ginger.

4. 4

   Simmer the sauce

   Add the pineapple and onion mixture to the pork, then pour in the pineapple juice. Cook everything over a low heat for 3 minutes, stirring constantly. Serve with rice.

What is sweet and sour pork?

Sweet and sour pork is a dish built around contrasting tastes: savoury meat, sweet fruit and a tangy sauce. Sweet-and-sour cooking is associated with Chinese cuisine, though recipes vary widely between regions and households.

This version uses pineapple and its juice for the sweet-tart element, with chilli, onion, garlic and ginger adding warmth and savoury depth. The pork is cooked separately before everything is briefly simmered together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 34g protein, 38g carbs, 29g fat.

Pork provides most of the protein, while pineapple and pineapple juice contribute carbohydrates and natural sugars. The sunflower oil is the main source of fat; serve the dish with a measured portion of rice and add vegetables to round out the plate.

The key ingredients

Pork: Cut it into small, narrow pieces so it can be fried separately and coated evenly in the sauce.

Pineapple: The fruit adds sweetness and a tender bite, while pineapple juice gives the dish its liquid base.

Chilli and aromatics: Removing the chilli seeds reduces some of its heat. Onion, garlic and ground ginger bring a savoury, warming counterpoint to the fruit.

Fry the components separately

Aromatics first: Fry the onion, garlic and chilli for 3 minutes, letting them soften and release their flavour without rushing them.

Pork next: The recipe cooks the meat separately in the remaining oil and seasons it with salt and ginger. This keeps the meat distinct from the onion mixture until the final simmer.

Keep the final simmer brief

Once the pineapple, onion mixture and juice are in the pan, cook them with the pork over a low heat for 3 minutes, stirring constantly. The short simmer combines the flavours without reducing the juice for too long.

Check that the pork is cooked through before serving. The recipe gives no cut or piece size beyond small, elongated pieces, so use the doneness of the meat rather than the clock alone as your guide.

Balance the sweet and sour

The pineapple and juice provide sweetness and acidity, while salt, ginger, garlic and chilli supply savoury and spicy notes. Taste the sauce near the end and adjust the salt or chilli to suit your preference.

The recipe does not specify the quantities of the ingredients, so start modestly with the chilli and seasoning, then add more if needed.

Serving ideas

Serve the pork with rice, as suggested in the recipe. Plain steamed rice is a straightforward partner for the fruit-forward sauce.

For a more rounded plate, add a side of vegetables such as steamed greens or lightly cooked broccoli. Keep the side simply seasoned so it does not compete with the sweet-and-sour sauce.

Recipe notes & tips

• Cut the pork into pieces of similar size so they cook more evenly.
• Remove the chilli seeds before chopping if you prefer a milder result.
• Prepare the onion, garlic and chilli before heating the pan, as their frying time is short.
• Stir constantly during the final 3-minute simmer to distribute the juice and prevent sticking.
• Taste the sauce before serving and adjust the salt or chilli gradually.
• Serve with rice to catch the pineapple juice-based sauce.

Variations

• Milder chilli: Use less chilli or remove all the seeds before chopping.
• Extra vegetables: Add sliced peppers with the onion mixture so they soften in the pan.
• Fresh pineapple: Use chopped fresh pineapple in place of the tinned fruit, if that is what you have.
• Rice choice: Serve with brown rice instead of white rice for a nuttier accompaniment.
• More ginger: Add a little extra ground ginger for a warmer, more pronounced flavour.

Common mistakes to avoid

• Crowding the pan: Fry the pork in batches if needed so it cooks rather than steams.
• Adding all the ingredients at once: Fry the aromatics and pork separately as directed, then combine them for the final simmer.
• Overcooking the sauce: Keep the final simmer to 3 minutes and stir constantly.
• Using too much chilli: Start with a small amount, especially if the chillies are unfamiliar.
• Skipping the seasoning check: Taste before serving and adjust the salt to balance the fruit.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; store rice separately when possible.

Frequently asked questions