Sweet & Sour Pork with Pineapple and Rice

This recipe works in combination with: Chilli Con Carne, Italian Bean & Pork Stew, Spaghetti Bolognese. This recipe features in these meal plans: Frugal Favourites.

Pork, pineapple and mixed peppers cooked in a home-made sweet and sour sauce. Served on a bed of rice.


  • 227g of tinned pineapple slices, drained and chopped
  • 1/2 medium green pepper, diced
  • 1/2 medium red pepper, diced
  • 2 value pork chops
  • 120g of value long grain rice
  • 1 garlic clove, finely chopped
  • 1 tbsp mild chilli powder
  • 2 tbsp tomato puree
  • 2 tbsp vegetable oil
  • 2 tbsp light soy sauce
  • 4 tbsp vinegar
  • 200ml vegetable stock, prepared according to the packet instructions
  • 3 tbsp white caster sugar
  • 1 tbsp plain white flour
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £1.80
  • Store cupboard: Basic
  • Calories per serving: 1150
  • 5-a-day per serving: 2
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Sweet & Sour Pork photo

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  1. Cook the rice according to the packet instructions.
  2. Meanwhile, remove the bones from the pork chops, trim off the fat and cut the meat into 2cm cubes. Toss with 1 tbsp plain white flour, shake off any excess then season with salt and pepper. Heat 1 tbsp oil in a frying pan and fry the pork for 5-6 minutes, or until browned and slightly crispy. Remove from the pan and set aside.
  3. In the same pan heat 1 tbsp oil and fry the peppers for 3-4 minutes, or until soft. Add the garlic and chilli powder and fry for 1 minute.
  4. Return the pork to the pan and add the tomato puree, sugar, vinegar, soy sauce, pineapple and stock. Bring to the boil and simmer for 10 minutes, or until the sauce reduces and develops a thicker consistency. Season with salt and pepper.
  5. Divide the rice between plates and spoon on the sweet and sour pork to serve.

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