Low-fat sweet and sour pork recipe

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serves: 4
Cost: cheap

Nutrition per portion

RDA
Calories 381 kCal 19%
Fat 9.5g 14%
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  • Our healthy sweet and sour pork is delicious served up with some fluffy rice and a few prawn crackers for a treat. We love the balance of tangy flavours with sweet mellow tones in the sauce, and thanks to a little help from some cornflour it’s nice and thick, so it coats everything beautifully. If you want to make this low-fat, healthy sweet and sour pork even more virtuous you could roast the pork, rather than frying it in oil and add in a few more veggies too. Add it to your low calorie meals list.

    Ingredients

    • 2tsp vegetable oil
    • 350g (12oz) piece of pork fillet, cut into chunks
    • 1 onion, peeled and cut into wedges, leaves pulled apart
    • 1 red or green pepper, deseeded and cut into chunks
    • Thumb-sized piece of fresh root ginger, peeled and finely sliced
    • 1 cinnamon stick or 1tsp ground cinnamon
    • 227g can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
    • 230g can plum tomatoes
    • 1tbsp tomato ketchup
    • 1tbsp vinegar, or more, to taste
    • ½ chicken stock cube
    • 1tsp flour or cornflour
    • About 2tbsp soy sauce, to taste
    • To serve:
    • 200g (7oz) dried egg noodles
    • 2 small heads pak choi, leaves separated and large ones chopped

    Method

    • Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.

    • Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple’s syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.

    • Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.

    • Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

    Top tip for making Low-fat sweet and sour pork

    Woman's Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies

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