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Sweet and Sour Pork

This is my simple and healthy version of sweet and sour pork and will be unlike anything you would have tasted in a Chinese restaurant. I hope it’s one you will love to cook time and time again. Instead of the crunchy batter, the crunchy roasted soya beans give texture and flavour. Roasted soya beans can be found in supermarkets and health food shops, but if you can’t find them, crush some dry-roasted peanuts instead.


  • 2 pork loin steaks, fat removed

  • 2 tablespoons groundnut oil

  • lite or light soy sauce

  • a splash of shaoshing rice wine or dry sherry

  • ground white pepper

  • For the pork coating

  • 3 tablespoons roasted whole soya beans or dry roasted peanuts

  • a few pinches of ground white pepper

  • 1 teaspoon crushed dried chillies

  • For the sweet and sour sauce

  • 125g/4oz tinned pineapple, in natural juice

  • 125ml/4fl oz pineapple juice

  • 3 tablespoons freshly squeezed lime juice


  • 1.

    Put all the ingredients for the pork coating into a grinder and whiz until coarsely ground. Transfer to a bowl. Put all the ingredients for the sweet and sour sauce into a blender and whiz to a paste.

  • 2.

    Using a meat mallet or rolling pin, bash the pork steaks until halved in thickness.

  • 3.

    Sprinkle the pork coating onto a board and press the pork steaks into the spice mix, pressing down so that the mix sticks to the meat, and coats well on both sides.

  • 4.

    Heat a wok or pan over a high heat and add the groundnut oil. Add the pork steaks and cook for 2 minutes until browned, then turn over and cook the other side for 2 minutes, or until fully cooked. Remove the steaks from the wok and put to one side in a warm place.

  • 5.

    Pour the sweet and sour sauce into the wok and cook for 1–2 minutes until the sauce has reduced and thickened naturally. Season further if required with lite soy sauce, rice wine or sherry and pepper.

  • 6.

    Serve the sauce poured over the chops, with Beijing Rice and Choi Sum Salad.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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