Sweet & Sour Pork

If there’s one thing I just haven’t got the hang of, it’s cooking chinese-style food. In the past it’s always been bland, yet overpowering with spice. Not a great a combination. However, with this one I think I may have cracked it. It seems that when it comes to Chinese style food and spices, the principles of Mies Van De Rohe apply – less is more.

Cooking Time – approx 30 minutes

Serves 2


Sweet & Sour Sauce:

  • 2-3 floz White Wine Vinegar
  • 4 tbsp Brown Sugar
  • 2 tbsp Tomato Ketchup
  • 1 tsp Soy Sauce
  • 3-4 floz Water
  • pinch Chilli Flakes
  • Salt & Pepper

Stir-Fried Pork:

  • 2 Pork Loin Steaks
  • a little Flour, seasoned
  • 2 tbsp Vegetable Oil
  • 1 tsp Ginger, chopped
  • 1 medium Red Onion
  • 1/2 Orange Pepper, cubed
  • 3-4 Mushrooms, thickly sliced
  • 3-4 Spring Onions, chopped


  • Tip all of the ingredients for the sauce into a small pan. Bring to the boil and simmer for 10 minutes.
  • Heat the oil in a wok and add the ginger. Stir fry for 1 minute.
  • Dice the pork and toss in the seasoned flour. Throw into the wok and stir fry until sealed and browning.
  • Add onions, mushrooms and peppers. Continue to stir fry for a few minutes until the veg is softening. Throw in the spring onions. Cook through for another couple of minutes
  • Plate up the pork and veg, and pour over the sauce. Serve with Egg Fried Rice.

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