Sweet and Sour Pineapple Pork

    30 minutes

    Tender pork pieces are fried and combined with capsicums, tomatoes, pineapple and onion in a sweet and sour sauce.

    87 people made this

    Serves: 4 

    • 500g boneless pork chops
    • 1 teaspoon salt
    • 1/2 teaspoon bicarb soda
    • 1 tablespoon water
    • 1 egg
    • 1/4 cup cornflour
    • 2 tablespoons vegetable oil
    • 1 green capsicum, chopped
    • 1 red chilli pepper - chopped
    • 1/2 cup crushed pineapple
    • 1 onion, chopped
    • 1 tomato, chopped
    • 4 tablespoons white sugar
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons cornflour
    • 4 tablespoons white vinegar
    • 3 tablespoons tomato sauce
    • 2 tablespoons plum sauce
    • 5 tablespoons water

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Arrange pork on a cutting board and cover with a sheet of cling wrap. Using a mallet or the back of a knife, pound the pork until each chop is fairly flat, about 5mm thick.
    2. Cut each chop into 3cm square pieces. In a medium bowl, combine the salt, bicarb soda and water. Place the pork pieces in the bowl and turn to coat.
    3. Place the 1/4 cup cornflour in a large resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
    4. Heat the oil in a large frypan over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes or until golden brown. Remove the pork from the oil and set aside.
    5. In the same frypan over medium high heat, combine the green capsicum, red chilli pepper, pineapple, onion and tomato and saute for 5 minutes.
    6. To Make Gravy: In a separate small bowl, combine the white sugar, salt, cornflour, vinegar, tomato sauce, plum sauce and water. Mix well and pour this into the frypan with the vegetables.
    7. Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the frypan, mix all together well and serve.

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    Reviews in English (76)


    What do I do with the egg? Mix it with the first water ingredients before shaking in the bag of cornflour. This recipe is awesome. I used a sweet tomato relish in place of plum sauce and added string carrot for extra vege to the sauteed vege. We served on bean thread vermicelli.  -  03 Apr 2015


    Very very very tasty mid-week meal  -  16 Oct 2012


    We really liked this recipe. Even my picky teenager came back for seconds! I totally skipped dipping the pork in the egg and dredging it - still turned out fantastic and crip! Not big on green peppers, so I chopped them up fine. Except for the flavor they added, no one really noticed they were there... For those of you who looked for "Tapioca Starch" and failed - look for "Tapioca Flour" instead. It is actually one and the same! Bob's Red Mill is the brand I came up with and it is found in most of your health food aisle of your grocery store. The Tapioca Starch/Flour adds an additional slight sweetness to the recipe. You can substitute corn starch for this tho'. Use 1-Tbsp corn starch to every 2-Tbsp Tapioca Starch/Flour. If you have problems finding "Plum Sauce", you can usually find that in the Asian aisle of your grocery store by the other speciality sauces they offer...  -  28 Feb 2005  (Review from Allrecipes USA and Canada)