Name: 20-minute sweet and sour pork that beats takeout for one
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 tablespoon vegetable oil; 150g pork scotch fillet, cubed; 1/2 red capsicum, seeded, thickly sliced; 2 green onions, cut into 4cm lengths, green tips shredded, to garnish; 1 garlic clove, crushed; 1 teaspoon finely grated ginger; 1/2 teaspoon five-spice powder; 70g sugar snap peas, trimmed; 2 rings of pineapple, roughly chopped; 1/2 carrot, cut into julienne strips; Steamed rice, to serve; Sauce; 2 teaspoons Chinese cooking wine (Shaoxing); 2 teaspoons sweet chilli sauce; 2 teaspoons hoisin sauce; 2 teaspoons soy sauce; 2 teaspoons malt or rice vinegar

Craving that classic sweet and sour pork you usually get from takeout? This version brings all the tangy, sticky, and savoury flavours you love, and it’s ready in just 30 minutes. Quick enough for a weeknight and impressive enough for a casual dinner, this recipe satisfies. No complicated steps and no long waits, we guarantee you’ll love it.

Ingredients

1 tablespoon vegetable oil

150g pork scotch fillet, cubed

1/2 red capsicum, seeded, thickly sliced

2 green onions, cut into 4cm lengths, green tips shredded, to garnish

1 garlic clove, crushed

1 teaspoon finely grated ginger

1/2 teaspoon five-spice powder

70g sugar snap peas, trimmed

2 rings of pineapple, roughly chopped

1/2 carrot, cut into julienne strips

Steamed rice, to serve

Sauce

2 teaspoons Chinese cooking wine (Shaoxing)

2 teaspoons sweet chilli sauce

2 teaspoons hoisin sauce

2 teaspoons soy sauce

2 teaspoons malt or rice vinegar

Method

Step 1

For the sauce, combine all ingredients in a small jug.

Step 2

Heat oil in a frying pan on high heat. Stir-fry pork 3–4 minutes, until golden and cooked through. Remove pork from pan. In the same pan, stir-fry capsicum, onion, garlic, ginger and five-spice powder for 30 seconds. Add sugar snap peas and stir-fry for 1 minute.

Step 3

Add pork, sauce and pineapple to the wok. Stir-fry 2 minutes until sauce simmers. Toss carrot through. Serve with rice. Sprinkle on green onion garnish.

*(Photography © Are Media www.contentshop.com.au)*

Can I switch the protein?

Yes! Chicken breast or thigh works well for a lighter version, and firm tofu is great for a vegetarian twist. Adjust cooking time slightly — tofu just needs to be golden and heated through, while chicken cooks a few minutes faster than pork.

Can I make this ahead of time?

You can prep the pork and chop the vegetables in advance, but the dish is best served immediately after combining with the sauce. Reheating later may soften the vegetables and make the pork less crisp. For meal prep, store components separately and toss them together just before eating.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.