Sweet and Sour Pork at Home and Healthy

Cook Meter: Intermediate
Cost Meter:  $$

Lately I've been finding that I have no idea how to cook meals that I have had a million times in my life.  Like Macaroni Cheese, Chicken Satay, Sweet and Sour Pork. Usually things that either my Mum used to make or I always ordered from takeaway shop down the road, why would I bother?

Obviously you have all seen this too with the increase of what I call homely recipes.   So here is another one for you all today.

Typically made with battered and deep fried pork, I made a batter free version.  Lighter on fat, heavy on taste and a great change from the usual meals that I would cook at home.  Plus its super easy!


500g Pork
2 cloves of garlic
1 green capsicum
1 red capsicum
1 red onion
200 grams of tinned pineapple (reserve the juice)


1/2 cup white vinegar

1/2 cup tomato sauce
1 tbsp sugar
1/2 cup pineapple juice from can

2 tsp soy sauce
1 tbsp corn flour mixed into a paste


1.  Heat oil in pan on a medium heat and slice a pork into bite sized pieces.

2. Fry the garlic until it has softened and add the pork.  Cook until browned.

3. Mix all of the sauce ingredients together in a container and add to the pork.

4.  Taste and add more sugar or more vinegar depending on how sweet or sour you would like it.

5. Chop all of the vegetables into bite size pieces and lightly stir fry for about a 3 - 5 minutes depending on how crunchy you like your vegetables.

6. By this time the sauce should thickened and you can dish up your pork with a serving or rice and a sprinkling of cashews.


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