Sweet & Sour Pork Stir Fry
Equipment
- Small bowl
- Wok or large frying pan
- Metal spatula
- Measuring jug
- Knife
- Chopping board
Ingredients
- 2.5 tbsp rice wine vinegar
- 1 tbsp cornflour
- 1 tbsp tomato purée
- 1 tsp light soy sauce
- 1 tsp light brown sugar
For the stir fry
- 200 g pork loin fillet cut into strips
- 3 tbsp cornflour
- 60 ml vegetable oil
- 1 onion cut into cubes
- 1 red pepper cut into chunks
- 3 spring onion finely sliced
To serve
- 200 g basmati rice
Instructions
- Mix two tablespoons of water into the cornflour until smooth, then stir in the tomato sauce, soy sauce, sugar and rice wine vinegar.
- Toss the pork strips in the rice flour then heat oil until very hot in a wok, and throw in the pork for 1 - 2 min, stirring until crispy. Lift pork out onto a plate, then set aside.
- Add the onion and pepper, stir-fry for 2 mins, then add most of the spring onions, cooking for 30 seconds. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender.
- Scatter with the remaining spring onions and serve with rice
Notes
For a quick and vibrant midweek pick-me-up, this Sweet & Sour Pork Stir-Fry is the ticket. This is one of those recipes that feels like a takeaway treat but comes together in under 30 minutes. The secret to success is getting the wok or pan really hot before you start cooking—it’ll speed up the cooking time and help the pork caramelise nicely and keep the vegetables crisp and vibrant. If you’re feeding a crowd, you can prep everything in advance and cook it in batches to avoid overcrowding the pan.
Tried this recipe?Let us know how it was!