Sweet and Sour Pork with Pineapple no Batter

a photo of a bowl with sweet and sour pork and rice

Sweet and Sour Pork with Pineapple no Batter

This Chinese fakeaway recipe is definitely going to be your next family favourite. Sweet and sour pork with pineapple is the ultimate combination for your tastebuds and by adding more veggies and not deep frying the pork, it is a fantastic meal prep recipe for your next pork lunch.

note - ingredients can be approximate

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Chinese

Servings people

Calories 588 kcal

Equipment

Ingredients

Stir Fry Ingredients

600 g (1 ⅓ lb) pork steaks, see note 1
20 g (2 tablespoon) corn flour / corn starch
1 brown onion
1 red bell pepper / capsicum
1 green bell pepper / capsicum
2 carrots
15 g (1 tablespoon) olive oil
300 g (14 oz) pineapple pieces, in juice, see note 2, approx. 1 can
250 g (1 ¼ cups) rice

Sweet & Sour Sauce Ingredients (or use store-bought)

15 g (1 tablespoon) white sugar
75 g (¼ cups) white vinegar, subs Note 3
140 g (¼ cups) pineapple juice, from the can
45 g (3 tablespoon) tomato sauce
5 g (1 teaspoon) worcestershire sauce, subs Note 4
15 g (1 tablespoon) soy sauce, subs Note 5
5 g (1 teaspoon) oyster sauce, subs Note 6
2 cloves garlic, subs Note 7
5 g (2 teaspoon) ginger, subs Note 7
10 g (1 tablespoon) corn flour / corn starch
125 ml (¼ cups) water

Instructions

Prepare ingredients

Dice 600 g (1 ⅓ lb) pork steaks into approx. 1inch pieces. Add to a large bowl and coat in 20 g (2 tablespoon) corn flour / corn starch. Let sit for at least 10 minutes
Grate or mince 2 cloves garlic and 5 g (2 teaspoon) ginger then mix with 15 g (1 tablespoon) white sugar, 75 g (¼ cups) white vinegar, 140 g (¼ cups) pineapple juice, 45 g (3 tablespoon) tomato sauce, 5 g (1 teaspoon) worcestershire sauce, 15 g (1 tablespoon) soy sauce, 5 g (1 teaspoon) oyster sauce, 10 g (1 tablespoon) corn flour / corn starch, 125 ml (¼ cups) water. Make sure sugar dissolves.
Dice: 1 brown onion, 300 g (14 oz) pineapple pieces.
Thinly slice/dice: 1 red bell pepper / capsicum, 1 green bell pepper / capsicum, 2 carrots
Cook 250 g (1 ¼ cups) rice your preferred way, or see my post about cooking rice from scratch.

Cook

Heat 15 g (1 tablespoon) olive oil on a large pan over medium heat and add 1 brown onion. Sauté until fragrant (approx. 2 minutes).
Add pork and cook until the outside has changed colour.
Add 1 red bell pepper / capsicum, 1 green bell pepper / capsicum, 2 carrots and sauté for another 2 minutes.
Add sauce and wait for it to come to a bubble then lower the heat and add 300 g (14 oz) pineapple piecesand mix well and cook until thickened and pork is cooked through.
It should start to thicken in 5-10 minutes. If it doesn't, make a corn flour slurry out of 1 tablespoon cornflour and 2 tablespoon water, mixed and then add to the sauce.
Serve over rice.

Video

Notes

Note 1 - Pork

You can replace the pork steaks with chicken (breast/tenderloin) or tofu (if you would like a vegetarian/vegan option). You could use another cut of the pork as well if this is your preference, however I find the pork steaks are best for stir-fry meals.

Note 2 - Pineapple

Sweet & Sour Sauce should use the pineapples in a can that are in juice not syrup. This should be on the label on the can.

Note 3 - White Vinegar

Substitutions - apple cider vinegar, malt vinegar, white wine vinegar, rice vinegar, lemon juice

Note 4 - Worcestershire Sauce

Substitutions - soy sauce, fish sauce, balsamic vinegar, mix of soy + vinegar + sugar.

Note 5 - Soy Sauce

Substitutions - tamari, coconut aminos, liquid aminos, fish sauce, Worcestershire sauce.

Note 6 - Oyster Sauce

Substitutions - hoisin sauce, soy sauce + sugar, fish sauce, teriyaki sauce.

Note 7 - Garlic/Ginger

I do recommend fresh garlic and ginger if you can as it is a lot more flavourful with less preservatives than what comes pre-crushed in a jar. If you do use jar amounts, double the quantity I have provided in the recipe.

If you're sensitive to the flavour, omit (it just won't taste quite as flavourful)

Storing

Store rice and stir fry on opposite sides of an airtight container (or separately) and keep in the fridge for 4-5 days.

Reheating

Add a drizzle of water or icecube to the rice. If the sauce has thickened around the pork, add a drizzle of water over this too. Reheat on 1 minute intervals in the microwave until heated through (approx. 3 minutes).

Freezing

Freeze stir fry and pork separately (or make fresh rice when eating). Freeze in suitable containers or bags for up to 6 months.

Nutrition

Calories: 588kcalCarbohydrates: 80gProtein: 35gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 367mgPotassium: 1040mgFiber: 5gSugar: 23gVitamin A: 6227IUVitamin C: 78mgCalcium: 86mgIron: 3mg

Keyword pork meal prep, Pork Recipe

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