Sweet and Sour Pork

Difficulty | Serves 6 | Book 2


½ cup canned pineapple pieces (in natural juice) drained
600g lean butterfly pork steaks diced
cooking spray
1 onion sliced
1 cup carrots sliced
1 cup green capsicum sliced
1 cup celery sliced
½ teaspoon crushed ginger (in jar)
1 tablespoon soy sauce 43% less salt
1 tablespoon white sugar
¼ teaspoon ground Chinese five spice
2 teaspoons salt-reduced chicken stock powder
1 tablespoon tomato sauce
2 tablespoons no-added-salt tomato paste
1½ cups pineapple juice (unsweetened)
2 tablespoons cornflour

Per serve
Kilojoules779 (cals 186)


  1. Cut drained pineapple pieces in half. Leave to one side.
  2. Brown pork in a non-stick frypan that has been coated with cooking spray.
  3. Add onion, carrot, capsicum and celery, cook 5 minutes.
  4. Add ginger, soy sauce, sugar, five spice, stock powder, tomato sauce, tomato paste and drained pineapple pieces.
  5. Blend pineapple juice with cornflour then add to pan. Cook a further 5-7 minutes or until vegetables are just cooked to your liking.

NOTE: Serve with rice or pasta or for a lower carb option use glass noodles. Not included in nutritional information below.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

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Dietitian's tip

The Dietary Guidelines for Australians advise us to reduce added sugar in our eating plan. This sweet tasting recipe has much less sugar than the traditional recipe making it a good choice for people with diabetes.

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