Sweet & Sour Pork

I served this with broken rice. I don’t always deep-fry the pork; sometimes this recipe becomes a simple stir-fry 🙂


  • 400g diced pork
  • 2 tablespoons cornflour
  • 1 eggwhite
  • 2 teaspoons of soy sauce


Toss the pork in the cornflour egg and soy. Leave to marinate ( if there’s time) for an hour or so.


Heat a couple of inches of oil in a deep pan or wok. I used rice bran oil. Deep fry the pork until it is cooked through and golden brown. Drain on plenty of crumpled kitchen towel. Put it aside for now.

  • chopped red chilli to taste
  • 1 dessertspoon of grated or finely shredded ginger
  • 4 crushed or finely chopped garlic cloves
  • 1 onion – cut into wedges (like orange segments)
  • some red capsicum
  • 1 cucumber – take the seeds out and leave the skin on. Cut into chunks
  • half a fresh pineapple – cut into chunks. Use tinned pineapple if you prefer.
  • a peeled and sliced carrot
  • a handful of green beans – cut in half



Heat a tablespoon of oil in a wok or non-stick fry pan. Put all of the above in and stir-fry until the vegetables are JUST beginning to get tender.

Make a sauce with the following:

  • 1 dessertspoon of cornflour
  • half a cup of tomato sauce/ketchup/catsup
  • half a cup of white vinegar
  • 1 tablespoon of dark or light soy ( whatever you have is fine)
  • 1 tablespoon of brown sugar or palm sugar or white sugar ( I used brown sugar)
  • make up to a total of 2 cups of liquid with cold water. Stir it well and put aside for now.

    Play around with this sauce if you like. Increase the amount of sugar or add some bottled plum sauce. Maybe a slurp of sweet chilli sauce? It’s just waiting to be personalised 🙂 it’s the vinegar, sugar and tomato sauce that create the base really. All other flavourings are up to you.


Add your fried pork to the vegetable mix and stir it all about. Now add the sauce and stir that well too. The mixture will want to thicken straight away, so be sure to keep stirring until it all comes to the boil.


If the mixture is too thick – add some cold water

If the mixture is not thick enough for you – mix another couple of teaspoons of cormflour with some cold water and add it bit-by-bit until it is thick enough for you.

When the mixture has boiled, reduce the heat and simmer for five minutes. This makes sure the pork is heated right through and everything comes together nicely.


2 thoughts on “Sweet & Sour Pork

  1. Thank you Ivy 🙂

    Happy CNY. BTW – your post about your dinner out was great. Do some people REALLY think Singapore is “a city in China”? unblievable. I guess with Australia being so close to Asia, and with so many of us travelling, and so many migrants moving here, Asia, particularly SE Asia is very familiar to us.

    Have a great week. 🙂

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