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Sweet & Sour Pork

Prep: 10 mins

Cook: 10 mins

Deep fry

The old school way, with fresh plums, tomatoes and fruit rolls providing that hit of sweet & sour.

  • 300g pork shoulder steaks

  • 200g corn flour / corn starch

  • ½ onion

  • ½ red / green pepper

  • Chunks of pineapple (optional)

The Marinade

  • ½ thumbsized piece ginger, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1 egg

The Sauce

  • 150g really ripe red plums (can swap out with plum sauce)

  • 2 tsp tomato puree

  • 2 large tomatoes

  • 1 ½ tbsp sugar

  • 2 tbsp rice vinegar

  • 3-4 rolls haw flakes

  • Juice ½ lemon

  • 1 tbsp light soy sauce

  • Dash dark soy sauce

  • To make the plum sauce, halve and de-seed the plums. Blitz them to make a plum juice, and then sieve the juice to get rid of any chunks. Next blitz the tomatoes and add the juice to the plum juice. Pour that into a pan and bring to a medium heat.

  • Once the sauce is boiling add the haw flakes and the sugar. Taste to make sure you have a good balance of sweet and sour. Add the light soy sauce, rice vinegar and dash of dark soy sauce.

  • Set up your wok clock. On a flat plate place your chunks of onion at 12 o'clock, followed by chunks of pepper at 3 o'clock, and the chunks of pineapple at 6 o'clock.

  • Cut the pork into chunks and place in a bowl with the marinade ingredients. Mix well. Add the corn flour and mix through.

  • Now add oil to a wok (fill it up half-way), and get that up to 180°C. Place a chopstick into the oil. If it fizzes, the oil is ready. Place the pork into a spider and lower gently into the oil. Separate the meat out in the oil and fry for 2-3 minutes. Take it out, and get the oil back up to 180°C, then fry again for 1 minute.

  • Empty and wash the wok, then get it back on the hob at a medium heat. Add a little oil and place the onions in. Flick those through until they are slightly charred. Next the peppers, allow to blister. Now add a little more oil and add the pineapple. Bring the onions over the top so they don't burn. Flick through until the pineapple is slightly charred.

  • Now add a couple of ladles of sauce. Bring to a vigorous boil, then add the meat and flick through until fully coated. Enjoy!

How To Make Sweet and sour pork

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 300g pork shoulder steaks

  • 200g corn flour / corn starch

  • ½ onion

  • ½ red / green pepper

  • Chunks of pineapple (optional)

The Marinade

  • ½ thumbsized piece ginger, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1 egg

The Sauce

  • 150g really ripe red plums (can swap out with plum sauce)

  • 2 tsp tomato puree

  • 2 large tomatoes

  • 1 ½ tbsp sugar

  • 2 tbsp rice vinegar

  • 3-4 rolls haw flakes

  • Juice ½ lemon

  • 1 tbsp light soy sauce

  • Dash dark soy sauce


  • To make the plum sauce, halve and de-seed the plums. Blitz them to make a plum juice, and then sieve the juice to get rid of any chunks. Next blitz the tomatoes and add the juice to the plum juice. Pour that into a pan and bring to a medium heat.

  • Once the sauce is boiling add the haw flakes and the sugar. Taste to make sure you have a good balance of sweet and sour. Add the light soy sauce, rice vinegar and dash of dark soy sauce.

  • Set up your wok clock. On a flat plate place your chunks of onion at 12 o'clock, followed by chunks of pepper at 3 o'clock, and the chunks of pineapple at 6 o'clock.

  • Cut the pork into chunks and place in a bowl with the marinade ingredients. Mix well. Add the corn flour and mix through.

  • Now add oil to a wok (fill it up half-way), and get that up to 180°C. Place a chopstick into the oil. If it fizzes, the oil is ready. Place the pork into a spider and lower gently into the oil. Separate the meat out in the oil and fry for 2-3 minutes. Take it out, and get the oil back up to 180°C, then fry again for 1 minute.

  • Empty and wash the wok, then get it back on the hob at a medium heat. Add a little oil and place the onions in. Flick those through until they are slightly charred. Next the peppers, allow to blister. Now add a little more oil and add the pineapple. Bring the onions over the top so they don't burn. Flick through until the pineapple is slightly charred.

  • Now add a couple of ladles of sauce. Bring to a vigorous boil, then add the meat and flick through until fully coated. Enjoy!

How To Make Sweet and sour pork

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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