Sweet and Sour Pork

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (357.5 g)
  • Calories 405.6
  • Total Fat - 16.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 111.7 mg
  • Sodium - 1160.8 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 13.8 g
  • Protein - 42.7 g
  • Calcium - 83.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200°C.

Step 2

Oil the pork, season and set aside.

Step 3

Combine ginger, five spice, honey, tomato passata, oyster sauce, 2 tablespoons vinegar and 2 tablespoons soy.

Step 4

Heat a frypan over medium-high heat. Add the pork and sear, turning regularly 3-4 minutes until golden on all sides and then add the ginger mixture and cook 2-3 minutes until thickened.

Step 5

Remove and place pork on a paper-lined roasting tray and drizzle over the pan sauce and roast for 15 minutes until cooked through and sticky and rest, lightly covered in foil, for 5 minutes.

Step 6

Meanwhile, heat remaining oil in a clean frypan over high heat and add onion, celery and capsicum and cook, tossing for 3-5 minutes, until charred and softened. Add remaining 1 tablespoon vinegar and 1 tablespoon soy and toss to combine. Remove from heat, rest for 5 minutes loosely covered with alfoil to keep warm and then slice pork and top with spring onions and sesame seeds and serve with steamed rice and capsicum mixture.

Tips & Variations

No special items needed.



This is very good and makes a lot! We served over rice. I used catsup instead of the tomato passata but otherwise made as directed. Thanks for sharing!

review by:
(21 Jan 2021)