recipes

Sweet & Sour Pork Stir Fry

February 05

For a quick and vibrant midweek pick-me-up, this Sweet & Sour Pork Stir-Fry is the ticket. This is one of those recipes that feels like a takeaway treat but comes together in under 30 minutes. The secret to success is getting the wok or pan really hot before you start cooking—it’ll speed up the cooking time and help the pork caramelise nicely and keep the vegetables crisp and vibrant. If you’re feeding a crowd, you can prep everything in advance and cook it in batches to avoid overcrowding the pan.

Serves 2
30 mins

Method

1. Mix two tablespoons of water into the cornflour until smooth, then stir in the tomato sauce, soy sauce, sugar and rice wine vinegar.
2. Toss the pork strips in the rice flour then heat oil until very hot in a wok, and throw in the pork for 1 - 2 min, stirring until crispy. Lift pork out onto a plate, then set aside.
3. Add the onion and pepper, stir-fry for 2 mins, then add most of the spring onions, cooking for 30 seconds. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender.
4. Scatter with the remaining spring onions and serve with rice

2 ½ tbsp rice wine vinegar

1 tbsp cornstarch

1 tbsp ketchup (tomato sauce)

1 tsp light soy sauce

1 tsp light brown sugar

For the stir fry:

7 oz pork loin fillet, cut into strips

3 tbsp rice flour or cornstarch

¼ cup vegetable oil

1 onion, cut into cubes

1 red bell pepper, cut into chunks

3 spring onions, finely sliced

To serve:

3.5 oz cooked rice per person

2 ½ tbsp rice wine vinegar

1 tbsp cornflour

1 tbsp tomato sauce

1 tsp light soy sauce

1 tsp light brown sugar

For the stir fry:

200g pork loin fillet, cut into strips

3 tbsp rice or corn flour

60ml vegetable oil

1 onion, cut into cubes

1 red pepper, cut into chunks

3 spring onions, finely sliced

To serve:

100g cooked rice per person