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Sweet and Sour Pork Stir Fry Recipe
Gretel Shaw
This classic sweet and sour pork stir fry is must for me when craving Asian cuisine. This is a no-brainer dish when I want sweet and sour dishes.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Thai
Servings
2
people
Calories
387
kcal
Ingredients
Metric
US Customary
1x
2x
3x
200
grams
ground pork (minced pork)
½
medium
pineapple
-
ripe, peeled and diced
1
medium
onion
-
cut into eights
½
medium
cucumber
-
peeled, core removed and sliced or diced
1
handful
baby corn
-
halved
2
cloves
garlic
-
chopped
2
sprigs
spring onions
-
cut into 1 – 2 centimetre pieces
1
medium
tomato
-
cut into eights
50
ml
pineapple juice
100
ml
beef stock (beef broth or beef bouillon)
4
tablespoons
ketchup (tomato sauce Australia and UK)
3
teaspoons
rice vinegar
2
teaspoons
sugar
1
dash
salt
1
dash
ground black pepper
½
teaspoon
umami MSG
1
medium
red chili (red chilli in British English)
-
in fine stripes to garnish
Instructions
Heat oil in a wok and fry pork and garlic for about 3 to 5 minutes. Deglaze with pineapple juice and broth and let the liquid reduce.
Add onion, baby corn and cucumber and let it simmer for another 3 minutes, then add tomato ketchup and stir well.
Add pineapple, tomato and spring onions and season with salt, sugar, black pepper, vinegar and MSG umami.
Let it simmer until the vegetables get the bite you like, and serve the sweet and sour pork stir fry with steamed Thai jasmine rice.
Nutrition
Calories:
387
kcal
Carbohydrates:
29
g
Protein:
21
g
Fat:
22
g
Saturated Fat:
8
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Cholesterol:
72
mg
Sodium:
459
mg
Potassium:
912
mg
Fiber:
3
g
Sugar:
19
g
Vitamin A:
1047
IU
Vitamin C:
54
mg
Calcium:
70
mg
Iron:
2
mg
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