Lighter Sweet & sour pork

Lighter Sweet & sour pork

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(5 ratings)

Prep: 30 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: per serving

  • kcal491
  • fat14.9g
  • saturates2g
  • carbs55.5g
  • sugars14.9g
  • fibre5.4g
  • protein31.1g
  • salt1.1g
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  • 225g pork tenderloin
  • 1 carrot (140g), cut in approx 5cm long strips



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp rapeseed oil, plus 2 tsp
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 spring onions, ends trimmed, cut into long diagonal slices
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ red pepper, deseeded, cut into long thin strips
  • 200g long-grain rice, cooked



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the batter

  • 1 egg white
  • ¼ tsp Chinese five-spice powder
  • 1 tbsp cornflour
  • 1½ tsp self-raising flour

For the sauce

  • 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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Comments, questions and tips

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16th May, 2015
Really tasty, thanks for the tip for using the peeler for the carrots, added some mange Tout with carrots which added colour, might bash the pork to make it cook more quickly
31st Dec, 2014
Very tasty. I also used a vegetable peeler with fab results x
19th Nov, 2014
Very ordinary! Never liked sweet and sour pork anyway so thought I might like this version but my usual stir fries without all the fuss with the batter have more flavour!
18th Dec, 2014
Not sure why you bothered making something you don't like! :)
3rd Nov, 2014
This is a great recipe - very tasty and doesn't taste like your missing any of the sugar. It is better than a take away. Rather than blanch the carrot, which I couldn't be bothered to do, I used a vegetable peeler to cut it into thin ribbons and it cooked through in the wok. I would recommend it :)
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