Sweet and sour pork

Sweet and sour sauce doesn't have to be thick, gluggy and bright orange. This modern, light version allows the succulence of the meat and the fresh flavours and different textures of a variety of vegetables and noodles to shine through.

Sweet and sour pork


  • 350 g (12 oz) pork fillet, trimmed and thinly sliced
  • 1 tablespoon salt–reduced soy sauce
  • 2 teaspoons cornflour (cornstarch)
  • 150 g (5 oz) wok–ready hokkien (egg) noodles
  • 2 tablespoons sunflower oil
  • 8 fresh or canned baby corn, quartered lengthwise
  • 1 large carrot, cut into matchsticks
  • 1 large clove garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 300 g (10 oz) bean sprouts, trimmed
  • 4 spring onions (scallions), sliced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornflour (cornstarch)
  • 1 tablespoon soft brown sugar
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons shaoxing rice wine or dry sherry
  • 2 tablespoons tomato sauce (ketchup)
  • 3 tablespoons salt–reduced soy sauce
  • 425 g (15 oz) canned pineapple slices in natural juice, drained and chopped, with juice reserved


  1. Put the pork in a bowl with the soy sauce, season with black pepper and toss well to coat.
  2. Sprinkle over the cornflour and stir again.
  3. Cover with plastic wrap and set aside.
  4. To make the sweet and sour sauce, combine the cornflour, sugar, vinegar, rice wine, tomato sauce, soy sauce and reserved pineapple juice in a small bowl.
  5. Set aside.
  6. Cook the noodles according to the packet instructions, then drain well and set aside.
  7. Heat 1 tablespoon of the sunflower oil in a wok or large non–stick frying pan and swirl to coat the base and side.
  8. Add the pork and stir–fry for 4–5 minutes, or until cooked to your liking.
  9. Remove to a plate.
  10. Heat the remaining oil in the wok, then add the corn and stir–fry for 1 minute.
  11. Add the carrot, garlic and ginger and stir–fry for a further 1 minute.
  12. Sprinkle over ½ cup (125 ml) water and let the vegetables steam for 2–3 minutes.
  13. Add the sweet and sour sauce to the wok, stir well and bring to the boil.
  14. Return the meat to the wok and add the noodles, pineapple and bean sprouts.
  15. Continue to stir–fry for about 2 minutes, or until heated through, then add the spring onion and sesame oil and stir to combine.
  16. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 30 minutes
Cooking: 20 minutes


Low Fat No Fat Asian Cooking

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