Sweet and Sour Pork


Serves 1

  • 30g tomato ketchup
  • 1½ tsp light soy sauce
  • 1½ tsp rice vinegar or white wine vinegar
  • ½ tsp cornflour
  • 70g long grain or jasmine rice
  • 1 tsp coconut oil
  • 140g pork tenderloin, cut into bite-sized pieces
  • 10g ginger, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • ½ onion, peeled and diced
  • ½ green pepper, deseeded and cut into chunks
  • ½ red pepper, deseeded and cut into chunks
  • 60g pineapple, cut into chunks


Mix the ketchup, soy sauce, vinegar and cornflour together in a small bowl and set aside. Cook the rice according to the packet instructions.

Meanwhile heat the oil in a wok over a high heat, add the pork and fry for 3–4 minutes until golden brown. Add the ginger and garlic, fry for a minute then add the onions, peppers and pineapple. Fry for a couple of minutes until the peppers have softened then pour in the sauce. Stir over a high heat for a minute until the sauce thickens and coats the pork. Serve with the rice.

  • Quick and easy
  • Family friendly

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