My sweet and sour pork is the same sweet and tangy Chinese takeaway favourite that’s equally as delicious, and much healthier for you. I’ve used fresh pineapple, but you could use tinned pineapple instead – just look for one that’s in unsweetened juice and not syrup.


  • 500g boneless pork shoulder or butt, cut into bite-size pieces (preferably free-range or organic)

  • 1 Tbsp fresh ginger, minced

  • 4 Tbsp tamari sauce

  • 2 Tbsp Shao Hsing rice wine

  • 2 tsp arrowroot powder

  • 1 tsp sesame oil

  • 2 Tbsp pineapple juice

  • 2 Tbsp apple cider vinegar

  • 1 Tbsp tomato passata

  • 1 Tbsp maple syrup

  • 2 Tbsp coconut oil

  • 1 medium red capsicum, cut into bit size pieces

  • 1 cup snow peas, trimmed

  • 1 small tomato, cut into 8

  • ¼ cup spring onions, sliced

  • 200g fresh pineapple chucks *or tinned pineapple chunks, juice reserved

  • ¼ tsp sea salt

  • Freshly ground black pepper, to taste

  • Steamed rice, to serve


  • 1.

    Combine pork, ginger, 2 teaspoons tamari, 2 teaspoons rice wine, 1 teaspoon arrowroot powder, salt and pepper in a medium bowl. Stir in sesame oil until well combined and leave to marinate in the fridge for 1 hour or overnight.

  • 2.

    Combine pineapple juice, apple cider vinegar, tomato passata, 2 teaspoons tamari and maple syrup in a small bowl. Add 1 tablespoon Shao Hsing rice wine and 1 teaspoons arrowroot powder

  • 3.

    Heat a wok over high heat. Add 1 tablespoon of coconut oil the carefully add pour, making sure each piece of pork is in contact with the oil and work. Allow the pork to undisturbed for 1-2 minutes, as it begins to sear and brown

  • 4.

    Use a metal spatula to move the pork around and stir-fry until lightly browned but not cooked through, about1 minute. Transfer to a plate

  • 5.

    Without cleaning the wok, add the remaining 1 tablespoon of coconut oil, capsicum and snow peas and cook for 30 seconds

  • 6.

    Return the pork to the pan, along with any juices, then add the tomato and shallots and stir-fry for 30 seconds

  • 7.

    Add the pineapple juice mixture, pineapple chucks and cook until the pork is cooked through and the sauce has begun to thicken, about 1 -2 minutes

  • 8.

    Serve with steamed rice

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Posted by Antoine3Report
Hi Kylie,
Is the use of fresh vegetables the only difference with the traditional version from the 18th ?
I look forward to test this recipe next week-end.
Posted by buckwheatReport
fresh is best - we were most impressed with this recipe - another keeper
Posted by Lindy31Report
I made this last night with diced pork from Chinatown.the sauce is simply amazing! This is definately going to be a weekly meal in our house.going to use it for chicken,fish and prawns too but without batter!
Posted by Report
JD a pork fillet is long strip cut from either side of the animal's spine.
300g x 2 = 600 grams of fillet, you can also use butterfly steaks or pork loins as thge deep frying is quick and does not toughen or dry out the pork meat.