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Sweet and sour pork

This is a very basic, easy and child friendly way to use up left over pork, while tasting just slightly exotic.  Serve with noodles or rice, or jazz it up a bit with egg fried noodles or egg fried rice if you have the time or inclination.  
  • large splash vegetable oil
  • half onion, sliced
  • 2 carrots, sliced diagonally and medium-thick
  • left over roasted pork, cubed
  • 6 tbsp Chinese rice vinegar
  • 6 tbsp passata
  • 6 tbsp pineapple chunks
  • 6 tbsp soy sauce
  • 3 tbsp orange juice (or apple or pineapple)
  • 2 garlic cloves
  • 1 star anise
  1. In a large frying pan, fry the onion in some vegetable oil until golden and sweet.  Add the carrot and pork and fry for a few minutes.  
  2. Meanwhile, blend together the rice vinegar, passata, half the pineapple chunks, soy sauce, orange juice and garlic, adjusting quantities to taste.
  3. Add the blended mixture to the pan and stir. Allow to cook through.  Add the remaining pineapple chunks and the star anise and cook for a further 15-20 minutes, adding more liquid if necessary.