Sweet & sour pork stir-fry

Sweet & sour pork stir-fry

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(30 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2

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

Nutrition and extra info


  • kcal284
  • fat8g
  • saturates2g
  • carbs31g
  • sugars24g
  • fibre2g
  • protein24g
  • salt0.96g
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  • 227g can pineapple slices in juice, drained and chopped, juice reserved



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 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
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 200g stir-fry pork strips, trimmed of fat



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 red pepper, cut into chunks
  • 3 spring onions, quartered and shredded
    Spring onions

    Spring onion

    sp-ring un-yun

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


  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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Comments, questions and tips

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13th Apr, 2017
Made this last night to use up some roast pork. Used an onion with the pepper instead of spring onions, and added an extra teaspoon of sugar and soy, and used less vinegar. Added more water towards the end to loosen the sauce, and served with noodles. Delicious! Looking forward to trying it with chicken next time.
Gem VW
4th Apr, 2017
Doubled all the quantities to make the sauce for 4 (apart from the vinegar) & added random veg from the fridge drawer tasted great & enjoyed by all of us. Hubby added 2 birds eye chillis at the end just to his plate.
28th May, 2015
I found this dish better than the usual sweet & sour - but then I don't like the batter element of most so this was key. I was all ready to double up the sauce but found the original recipe fine, I just added some water at the end to make it stretch. Except I only used 2 tbsp vinegar & added an extra teaspoon of sugar plus I added a tsp of Worcestershire sauce (got that from another Chinese recipe!). Really easy, tasty & better than a takeaway!
lisaoldfield's picture
5th Jan, 2015
Very tasty, & quick- not too fussy. Kids loved it.......perfect mid week meal!
31st Oct, 2014
I used a good dollop of honey rather than sugar and doubled up on the sauce ingredients except the vinegar to get plenty of sauce. Used Japanese rice vinegar. Clear plates all round even from my fruit phobic teenager. Very nice, will be coming back to this one
24th Apr, 2014
Nice, but I think I would agree with other posts. It was too vinegary and not sweet enough. Just needs adjusting to ones personal taste!
17th Mar, 2014
Easy to make can mix an match ingredients - stir fry noodles go well with it who needs a take away when you can produce this !!
17th Aug, 2013
Simple and quick to prepare, made quite large portions, little bit 'flaggy' with noodles, will use nice moist rice next time.
11th Mar, 2013
Served with noodles, this was perfect - knocks spots off our local takeaway! A repeat performance is called for soon :)
11th Mar, 2013
Served with noodles, this was perfect - knocks spots off our local takeaway! A repeat performance is called for soon :)


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