Sweet and Sour Pork

Prep Time
Cook Time
Ready In

Recipe: #36076

December 13, 2020

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

Original is 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 by Step Method

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.


No special items needed.

1 Reviews


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)

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