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

Click here for more cookbooks...

More Recipes

Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.