Sweet & sour pork

Sweet & sour pork

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Try our version of this classic Chinese take-out – you will never go out and buy it again!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time35 minutes


  • For the sauce:
  • 15ml sunflower oil
  • ½ onion, sliced
  • ½ red pepper, finely diced
  • ½ carrot, peeled and thinly sliced
  • 250ml water
  • 1 sachet KNORR Monkeygland Sauce
  • 1 x 425g tinned pineapple pieces, drained (reserve the juices)
  • 30ml pineapple juice (reserved juices from the tin)
  • For the pork:
  • 125ml cake flour
  • 60ml corn flour
  • 1 egg
  • 125ml water
  • 500g pork fillet, cubed
  • Oil for frying


  • Heat oil in a pot and gently sauté the onion, red pepper and carrot until just tender
  • Add the water and stir in the contents of the sachet of KNORR Monkeygland Sauce
  • Allow to simmer for 5 minutes to thicken then stir in the pineapple pieces together with 30ml pineapple juice
  • Simmer for a further 5 minutes then remove from the heat
  • Heat oil in a pot for frying
  • To prepare the pork mix all the ingredients for the batter in a bowl until smooth
  • Add the pork to the bowl and stir well to coat
  • Fry the pork in batches in the oil for about 5 minutes then remove and drain on paper towel and keep warm
  • Serve the fried pork with the sweet and sour sauce and fried rice