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Sweet and sour pork
  • 500g lean boneless pork, chopped into 2cm pieces
  • 2 tablespoons peanut oil
  • white onion, chopped
  • 2 medium peeled carrots, diced
  • 1 celery stick, sliced diagonally
  • 1/2 medium red capsicum, chopped
  • 1/2 medium green capsicum, chopped
  • 250g broccoli, broken into florets (bite sized pieces)
  • 1x 375g can pineapple pieces in natural juice, drained – keep the liquid
  • 2 teaspoons cornflour*
  • 1 tablespoon reduce salt soy sauce*
  • 125ml vinegar
  • 1 tablespoon brown sugar
  • 125ml chicken stock (1/2 teaspoon chicken stock powder and 125ml hot water)
  1. Mix cornflour, soy sauce, vinegar, sugar and pineapple juice in small bowl, set aside.
  2. Add 1 tablespoon oil to medium sized fry pan and cook pork pieces on a medium-high heat.
  3. Remove pork to large bowl and set aside.
  4. Add 1 tablespoon oil to fry pan on medium heat and add vegetables in following order, onion, carrot, celery and cook for 3 minutes, then add capsicum and broccoli and chicken stock cook a further 3 minutes until fluid is reduced.
  5. Add the pineapple and the sauce made in step 1. and mix through the vegetables.
  6. Return the cooked pork to the pan and heat through for 3-5 minutes.
  7. Serve with a side of rice.


  • Chicken or fish may be substituted for the pork.
  • Use left-over roast pork or chicken cut into 2cm pieces and omit step 2.
  • Use commercial sweet and sour sauce and omit step 1.
  • Use 500g mixed frozen vegetables.
  • Can be gluten free with simple swaps such gluten free cornflour and soy sauce.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Medium-sized deep fry pan or saucepan
  • Chopping board
  • Large knife
  • Small bowl
  • Large bowl
  • Spoon

Nutrition Information

524g Quantity per serving Quantity per 100g
Energy 1556kJ 297kJ
Protein 34.3g 6.6g
Fat, total 14.1g 2.7g
— Saturated 3.0g 0.6g
Carbohydrate 22.2g 4.2g
— Sugars 21.3g 4.1g
Fibre 7.5g 1.4g
Sodium 382mg 72.8mg