Sweet and Sour Pork

Sweet and Sour Pork

Thursday, 7 February 2013

Serves 4


  • 500g diced pork
  • 1 tablespoon sherry
  • 1 tablespoon soy sauce
  • 1 egg white beaten
  • 2 tblsp cornflour
  • 1/4 cup oil
  • 1 red and 1 green capsicum seeded and cut into squares
  • 4 slices of fresh or canned pineapple cut into wedges about the size of the capsicum pieces
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1/4 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons cornflour
  • 1/4 cup water


  1. Marinate the pork for 30 minutes in the sherry and soy sauce.

  2. Remove, drain it and dip it in the egg white and roll in cornflour.

  3. Heat the wok or frying pan and add oil. Stir fry the pork until it is golden in colour, remove and set aside.

  4. Stir fry the capsicum then add the sauce ingredients, the cornflour mixed with the water to the wok/frying pan and cook, stirring until smooth and thickened.

  5. Add the pork and pineapple and heat through. Serve with rice or noodles.