Simple Sweet and Sour Pork – Piglet’s “Foodie Friday” recipe challenge

Stuck in a “culinary rut” one of my New Year’s Resolutions is to research and cook one new recipe each week; photograph the results, both successes and failures, and post to my blog.

On reflection I should have named myself “Squirrel” not Piglet as I hoard tins, jars and packets of this and that in my store cupboard “just in case”…

Simple Sweet and Sour Pork
Simple Sweet and Sour Pork

This recipe was prompted after “spring cleaning” said store cupboard, last week when I discovered three tins of pineapple among other dubious purchases. I do not even like tinned pineapple! Why did I buy three of them? Do you buy groceries and later think “Why did I buy these?”

I searched on the net and through my cookery books for recipes to utilise my stash of pineapple and found this simple recipe for Sweet and Sour Pork. It was delicious and certainly a hit with Mr Piglet!

Pork loin sliced into strips
1 can of pineapple chunks
1/4 cup of brown sugar
salt to taste
3/4 cup of water
1/4 cup of vinegar (I used white wine vinegar)
1 tbsp Soy Sauce
2 tbsp Water
2 tbsp Cornflour/Cornstarch or other thickening agent
1 Onion (thinly sliced)
1 red pepper (sliced)
1 green pepper (sliced)
(Adjust the quantities of ingredients to number or portions required)

Slice the pork into strips about one inch wide and three inches long. Lightly brown the pork in a pan containing a small quantity of oil over a medium heat. Drain off excess fat.
Drain the pineapple and reserve the juice. Add the pineapple juice, ¾ cup of water, soy sauce, sugar, vinegar and salt to the pan. Cover with a lid and simmer gently for about hour or until the meat is tender.

In a small frying pan add a little oil and cook onions and peppers to soften. Put to one side.

Combine the corn flour(cornstarch) and two tbsps of water and stir into a smooth paste then add a couple of spoonfuls of the hot mixture to the paste and continue to stir. Add to the pork mixture and stir continuously, to prevent “lumps” forming as the mixture thickens. Add onions, peppers and pineapple chunks and cook for a further ten minutes.

Serve with Rice

You may also like to try Yummy Carrot Cake” This was one of my first blog posts. I can still remember how nervous I felt when I pressed the “publish” button.
I have 2 tins of pineapple left any recipe suggestions please – sweet or savoury?

30 thoughts on “Simple Sweet and Sour Pork – Piglet’s “Foodie Friday” recipe challenge

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  1. This looks great! I thought you might like this recipe I found on the (wonderful) BBC food site which uses whole oranges – a great way to use up the oranges on our trees (albeit two at a time)..


  2. Hello.I know this blog from My english thoughts.
    I can learn portugal very well in this site.
    How interesting that I know new world.
    Recently I started to write about Japanese in my blog.
    Sometimes I hope you check my blog.Thanks.


  3. Hi Piglet!
    Take your leftover pineapple and place a piece on a skewer, then a piece of pancetta, then a shrimp and alternate until the skewer is full. Brush with a little teriyaki sauce and toss them on a grill. HEAVEN!!!


  4. Hi Piglet…I have a similar recipe with one difference…I coat the meat in cornflour and the fry till crisp…add to the rest of the ingredients..onece you have boiled them up…gives lovely crispy bite size pieces.
    I cannot believe I have just commented on a food blog….I am no expert in the kitchen!
    Thank you for your visit.
    When are you due to become a granny?
    Your life is about to change.
    For the better!


  5. —“Do you buy groceries and later think “Why did I buy these?”—
    Heck yeah! and then after I use it for something else I remember what I originally bought it for and I feel so silly. lol
    Your ‘Sweet & Sour Pork’ looks really tastey. A buffet for the tastebuds. My kind of food. Yummy! 🙂


    1. It is really simple. I think next time I cook it I will try in my slow cooker (crock pot) Just turn it on and leave it. Apart from having to cook the rice I think it will make a good one pot supper dish for easy entertaining.
      “tbsp” is a table spoon. (bigger than a desert spoon)
      “tsp” is a teaspoon
      Glad you asked! 🙂


  6. LOL I’ve been doing inventories in my kitchen too recently! I seem to have a lot of creamed coconut that I’ve never used! I often buy things for recipes I’ve seen, then forget where I saw the recipe!! I also often buy things more than once because I forgot I remembered last time – I once had three jars of paprika when I checked!

    As to the pineapple, I haven’t tried this but have you heard of the “4 ingredients” cookbooks? You can make a cake with crushed pineapple apparently (guess you could whizz it in the blender). It’s at the bottom of this page: Good luck!


    1. Hi Debspink…had a peek at the recipe. It does look very simple. Not much to it so definately worth giving it a go. Shame they do not appear to have a website.

      I make inventories as I am determined to cut down on all the stuff in my cupboards. However, my good intentions are all undone on my next supermarket visit special offers, lost shopping list etc etc. I even made a spread sheet listing all common ingredients and what recipes use them. Yep, I am a graph, charts and list woman me! 🙂

      I have two jars of paprika 🙂

      Is creamed coconut, coconut milk? I use that in chicken curry.


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