I guess the main and most important difference between my sweet and sour sauce and traditional Chinese recipes is that I use fresh vegetables – fresh tomatoes instead of tomato sauce out of the bottle, fresh pineapple instead of tinned pineapple.
You just cannot go past freshness of produce; there is absolutely no substitute!
I find that marinating the pork overnight is a must for this dish – the flavour is so much more intense.
The double frying is also essential to get that incredibly unique texture of the pork fillets.


  • 300 g x 2 pork neck fillets cut into half lengthways then diagonal bite size pieces

  • 1.5 tablespoons Cornflour

  • 1 tablespoon cold Water

  • 2 egg yolks lightly beaten

  • 3 teaspoons light Soy sauce

  • 2 teaspoons Sesame Oil

  • 1 teaspoon sea salt

  • 0.25 cup Plain Flour

  • 0.25 cup Cornflour extra

  • vegetable oil for deep frying

  • Sweet and Sour Sauce

  • 0.25 small ripe Pineapple peeled

  • 1 small carrot peeled

  • 1 small Cucumber peeled

  • 0.75 cup malt vinegar

  • 5 tablespoons shao hsing wine or dry sherry

  • 0.5 cup white sugar

  • 1 teaspoon sea salt extra

  • 4 Cloves Garlic crushed

  • 2 tablespoons Ginger julienne

  • 0.5 medium yellow pepper julienned

  • 2 small Tomatoes finely sliced

  • 2 tablespoons light Soy sauce


  • 1.

    Blend cornflour with water in a medium-sized bowl until dissolved. Add pork, egg yolks, soy sauce, sesame oil and salt and mix well.

  • 2.

    Cover and leave to marinate in the refrigerator overnight.

  • 3.

    Combine plain flour and extra cornflour.

  • 4.

    Add to the marinated pork and mix well.

  • 5.

    Heat vegetable oil in a hot wok until surface seems to shimmer slightly.

  • 6.

    Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through.

  • 7.

    Remove from wok, using a slotted spoon, and drain on kitchen paper.

  • 8.

    Gently reheat Sweet and Sour Sauce.

  • 9.

    Finally, return all pork to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through.

  • 10.

    Remove from wok and drain well on kitchen paper.

  • 11.

    Arrange pork on a platter and serve immediately with a bowl of warm Sweet and Sour Sauce.

  • Sweet and Sour Sauce:

  • 1.

    Remove core from pineapple and finely slice into pieces.

  • 2.

    Using a vegetable peeler, finely slice carrot lengthways into ribbons.

  • 3.

    Cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.

  • 4.

    Place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over

  • 5.

    High heat until sugar dissolves.

  • 6.

    Bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes.

  • 7.

    Add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly.

  • 8.

    Stir in soy sauce, remove from stove and set aside.

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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.