Hairy Bikers Sweet and Sour Pork Recipe

This sticky, tangy Hairy Bikers Sweet and Sour Pork Recipe is made with lean pork fillet, fresh peppers, and pineapple chunks, ready in just 30 minutes. The sauce thickens beautifully in the pan to create a glossy, vibrant glaze that coats every piece of meat without the need for deep-frying. I love how this healthier fakeaway delivers all the classic takeaway flavours while remaining light enough for a weeknight dinner.

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Better Than Takeaway

I used to think you needed a deep fat fryer and a heavy batter to make this dish work, but this recipe proves otherwise. By using lean pork fillet and a clever cornflour coating, you get that signature texture—tender meat with a slightly sticky exterior—without the grease or the heavy calorie count associated with the takeaway version.

My biggest surprise when I first made this was how much better the sauce tasted compared to the jarred stuff. I learned that balancing the sharp acidity of the vinegar with the sweetness of the pineapple juice creates a freshness you simply can’t get from a bottle, and it takes seconds to whisk together.

Hairy Bikers Sweet and Sour Pork Recipe Ingredients

For the Pork:

• 500g pork fillet (tenderloin), trimmed of fat and cut into 2cm cubes
• 2 tbsp cornflour
• 1 tbsp soy sauce
• 1 tsp vegetable oil (for tossing)
• 1 tbsp vegetable oil (for frying)

For the Vegetables:

• 1 medium onion, cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 1 yellow or green pepper, deseeded and cut into chunks
• 225g can pineapple chunks in juice (drain and reserve the juice)
• 2 cloves garlic, crushed
• 2 cm piece fresh ginger, grated

For the Sauce:

• 150ml pineapple juice (from the can, top up with water if needed)
• 2 tbsp tomato purée (or ketchup for a sweeter taste)
• 2 tbsp cider vinegar or rice vinegar
• 2 tbsp dark soy sauce
• 2 tbsp soft light brown sugar
• 1 tsp cornflour (mixed with a splash of water)

How To Make Hairy Bikers Sweet and Sour Pork Recipe

1. Prepare the pork: Place the cubed pork fillet in a bowl. Add the soy sauce, 1 tsp oil, and 2 tbsp cornflour. Toss well until the pork is evenly coated and slightly sticky. This “velveting” step ensures the meat stays tender during cooking.
2. Mix the sauce: In a jug or small bowl, whisk together the reserved pineapple juice, tomato purée, vinegar, dark soy sauce, and brown sugar. Set this aside so it is ready to go.
3. Fry the pork: Heat 1 tbsp oil in a large wok or frying pan over high heat. Add the pork pieces in a single layer (do this in batches if your pan is small) and stir-fry for 3-4 minutes until golden brown and cooked through. Remove the pork from the pan and set aside on a plate.
4. Stir-fry the vegetables: Add a tiny splash more oil to the hot pan if needed. Add the onions and peppers. Stir-fry for 2-3 minutes until they soften slightly but still retain a good crunch. Add the garlic, ginger, and pineapple chunks, cooking for another minute until fragrant.
5. Combine and glaze: Pour the sauce mixture into the pan with the vegetables and bring it to a bubble. Return the cooked pork to the pan. Stir in the cornflour slurry (cornflour mixed with water) and toss everything together for 1-2 minutes until the sauce is thick, glossy, and coating everything perfectly.

Recipe Tips

• Don’t skip the cornflour: Coating the raw pork in cornflour helps seal in the juices and gives the sauce something to cling to, mimicking that batter texture without the frying.
• Prep before you cook: Stir-fries move very fast. Have your vegetables chopped, sauce whisked, and spices measured before you turn on the heat to avoid burning the garlic.
• Adjust the balance: Taste your sauce before adding it to the pan. If your pineapple juice is very sweet, you might want a splash more vinegar; if it’s tart, add a pinch more sugar.
• Use pork fillet: While you can use loin, fillet (tenderloin) is much more tender and cooks faster, making it perfect for this quick high-heat method.

What To Serve With Sweet and Sour Pork

This dish needs nothing more than a bowl of fluffy steamed basmati or jasmine rice to soak up the tangy sauce. For a lower-carb option, serve it over cauliflower rice or simply increase the amount of stir-fried vegetables.

How To Store

This recipe is best eaten fresh while the vegetables are crunchy, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water if the sauce has become too thick.

FAQs

• Can I use chicken instead of pork?
  Yes, chicken breast or thigh works perfectly with this recipe. Cut it into cubes and follow the exact same method, ensuring the chicken is cooked through before adding the sauce.
• Is this recipe gluten-free?
  To make this gluten-free, swap the soy sauce for tamari and ensure your cornflour and other condiments are certified gluten-free.
• Can I use fresh pineapple?
  Absolutely. Fresh pineapple has a better texture, but you will need to buy a carton of pineapple juice separately for the sauce base.

Nutrition

• Calories: 295 kcal
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 28g
• Protein: 32g

Try More Recipes:

• Hairy Bikers Somerset Pork Recipe
• Hairy Bikers Quesadillas Recipe
• Hairy Bikers Marmalade Ham Recipe