‘Sweet & Sour Pork’ is such a popular Chinese dish and there are loads of different recipes. I often come across the dish cooked with pineapple, which I do not like. I never cook meat with fruit. This recipe is based on a recipe I learned in Japan when I was at high school. Pork can be replaced with Chicken or Fish. I have even tried with Tofu, which was quite nice.


4 Servings


400 to 500g Pork Scotch Fillet *block OR thick steaks
Salt & White Pepper
3 to 4 tablespoons Potato Starch
Oil for frying
1 Onion
1 Green Capsicum
1 to 2 Carrot

Sweet & Sour Sauce Ingredients

1/4 cup Water
1/4 cup Sake (Rice Wine) *can be replaced with Water
3 tablespoons Sugar
3 tablespoons Rice Vinegar
4 tablespoons Soy Sauce
2 tablespoons Ketchup
1 tablespoon Potato Starch

  1. Cut Pork into 2 to 3cm pieces. Place in a large bowl, season with Salt & Pepper. Coat with Potato Starch, then carefully deep fry in hot oil for 2 to 3 minutes until golden. You can fry them in not-so-deep oil in a frying pan if your prefer.
  2. Combine all the Sauce ingredients in a small bowl.
  3. Cut all vegetables into 2 to 3cm pieces. Carrots need to be pre-cooked. Boil the Carrot pieces in a sauce pan until just cooked and still crunchy, then drain.
  4. Heat 1 tablespoon Oil in a frying pan over high heat, cook Onion and Capsicum. When the Onion changed the colour, add pre-cooked Carrot and fried Pork.
  5. Stir the sauce well once again and add it to the pan. The sauce will thicken immediately. Stir the mixture to combine well.