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Sweet & Sour Pork


  1. You can make the glaze up to 48 hours in advance, simply whisk all the glaze ingredients together then bring to the boil in a saucepan, remove from the heat & pass.
  2. Store in a fridge if making in advance, then remove & bring to room temperature for 1 hour before starting to cook.
  3. Heat a wok until smoking hot then add half the oil.
  4. Stir-fry the pork for 2-3 minutes until rich & caramelised.
  5. Remove & keep warm, then add the pineapple to the pan & fry until caramelised then add the pork back to the wok.
  6. Pour over the glaze & reduce until sticky, this will only take a minute or so.
  7. Remove from heat & toss through the peppers, spring onion & coriander.