Sweet and sour pork

By Faeza
05 July 2016

sweet and sour pork


¦ 500g pork steak, cut into cubes

¦ 5ml (1 teaspoon) white sugar

¦ 10ml (2 teaspoons) soy sauce

¦ 1 egg white

¦ 2 spring onions, finely chopped

¦ 5ml (1 teaspoon) crushed garlic

¦ 65ml (¼ cup) oil for frying

¦ 125ml (½ cup) Maizena


Sweet and Sour Sauce:

¦ 55ml (¼ cup) sunflower oil

¦ 1 medium onion, sliced

¦ 2 stalks celery, sliced (optional)

¦ 1 medium green pepper, diced

salt and pepper to taste

¦ 250ml (1 cup) water

¦ 125ml (½ cup) pineapple juice

¦ 90ml (1/3 cup) apple cider


¦ 65ml (¼ cup) tomato sauce

¦ 1 can (410g) pineapple chunks


Place pork cubes in a medium bowl, season with sugar and soy sauce.

Mix in egg white, spring onions and garlic.

Cover and refrigerate for at least an hour.

Heat half the oil in a large heavy based saucepan.

Remove pork from marinade and coat with maizena, fry in oil until evenly browned.

Drain on paper towels.

For the sauce; heat oil in a wok or large saucepan. Fry onion, celery and green pepper until tender.

Season with salt and pepper. Add water, pineapple juice, apple cider vinegar and tomato sauce to the saucepan.

Bring to a boil, stir in the cooked pork, celery mixture and

pineapple chunks if using.

Bring to a boil, turn down heat and simmer gently until well blended

and slightly thickened.

If using canned pineapple chunks, omit the pineapple juice and use syrup

from can in its place.