A classic Chinese Sweet and Sour Pork recipe that’s perfect as both a side dish and a main dish. Served with rice to soak up the sauce is divine. The vibrant colours and taste served with rice or noodles for a filling dish.
Sweet and Sour Pork
A classic recipe that is a highly popular as both a side dish and as a main dish. Served with rice to soak up the sauce is divine.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 2 people
Calories: 276kcal
Ingredients
Protein and Veg
- 150 g pork sliced
- 3 large spring onions scallions/sliced
- 1 clove garlic crushed
- 1 tsp ginger finely chopped
- 3 medium bok choi roughly chopped
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 110 g water chestnuts drained and sliced
- 1 tsp sunflower oil
To make the sauce:
- 100 ml chicken stock
- 1 tbsp white wine vinegar
- 1 tsp cornflour
- 1 tbsp light brown sugar
- 1 tsp tomato puree
Instructions
- Heat the oil in a non-stick frying pan, add the garlic, ginger and pork and fry for 3-4 minutes until the pork begins to brown.150 g pork, 1 clove garlic, 1 tsp ginger, 1 tsp sunflower oil
- Add the peppers, bok choi, spring onions and water chestnuts and continue to fry for 3-4 minutes until the vegetables are just tender.3 large spring onions, 1 medium red bell pepper, 1 medium green bell pepper, 110 g water chestnuts, 3 medium bok choi
- Mix together all the sauce ingredients.100 ml chicken stock, 1 tbsp white wine vinegar, 1 tsp cornflour, 1 tbsp light brown sugar, 1 tsp tomato puree
- Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
Nutrition
Calories: 276kcal | Carbohydrates: 23g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 389mg | Potassium: 646mg | Fiber: 2g | Sugar: 10g