Mary Berry Sweet And Sour Pork Recipe

This vibrant Mary Berry Sweet And Sour Pork Recipe skips the heavy deep-fried batter for a lighter, faster stir-fry that is ready in under 30 minutes. Featuring tender strips of pork fillet, crunchy peppers, and juicy pineapple chunks, it is coated in a homemade glossy sauce that balances the tang of vinegar with the sweetness of brown sugar and ketchup. It is the perfect fakeaway meal that tastes fresher and healthier than the local Chinese takeaway.

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Mary Berry Sweet And Sour Pork Ingredients

The Stir-Fry:

• 500g (1 lb 2 oz) Pork Fillet (Tenderloin): Trimmed of all fat and cut into thin strips. This cut is lean and cooks incredibly fast.
• 1 tbsp Sunflower Oil: For frying.
• 1 Onion: Roughly chopped.
• 1 Red Pepper: Deseeded and cut into chunks.
• 1 Green Pepper: Deseeded and cut into chunks.
• 227g (8 oz) can Pineapple Chunks in Juice: Drain, but reserve the juice for the sauce!

The Sauce:

• 2 tbsp Cornflour: The thickener that gives the sauce its glossy sheen.
• 300ml (½ pint) Liquid: Made up of the reserved pineapple juice topped up with water or chicken stock.
• 2 tbsp White Wine Vinegar: Or cider vinegar for the “sour” kick.
• 2 tbsp Light Muscovado Sugar: Provides the caramel sweetness.
• 2 tbsp Tomato Ketchup: Adds color and depth.
• 1 tbsp Soy Sauce: For saltiness and umami.

How To Make Mary Berry Sweet And Sour Pork

1. Prep the Sauce: In a jug, blend the cornflour with a little of the pineapple juice to form a smooth paste. Stir in the remaining juice (and water/stock), vinegar, sugar, ketchup, and soy sauce. Mix well and set aside.
2. Sear the Pork: Heat the oil in a large wok or deep frying pan until smoking hot. Add the pork strips. Stir-fry briskly for 3–4 minutes until browned and cooked through. Remove the pork with a slotted spoon and set aside on a plate.
3. Cook the Vegetables: Add the chopped onion and peppers to the remaining oil in the pan. Stir-fry for about 4–5 minutes. You want them to soften slightly but still retain a “crisp-tender” bite.
4. Add Pineapple: Toss in the pineapple chunks and cook for 1 minute to warm through.
5. Thicken the Sauce: Give the sauce mixture a quick stir (cornflour settles) and pour it into the pan with the vegetables. Bring to a boil, stirring constantly. The sauce will clear and thicken rapidly into a glossy glaze.
6. Combine: Return the cooked pork and any resting juices to the pan. Toss everything together until the meat is well-coated and heated through.
7. Serve: Serve immediately over steaming white rice or noodles.

Recipe Tips

• Pork Cut: Pork fillet (tenderloin) is essential here. Shoulder or leg cuts are too tough for this quick cooking method and will be chewy.
• Sauce Balance: Taste the sauce before adding the meat. If it’s too sour, add a pinch more sugar. If too sweet, a splash more vinegar. The balance depends on how sweet your pineapple juice is.
• Veggie Crunch: Don’t overcook the peppers. The beauty of this dish is the textural contrast between the soft pork and the crunchy vegetables.
• Color: The ketchup provides that classic reddish hue without using artificial food coloring often found in restaurant versions.

What To Serve With Sweet And Sour Pork

• Egg Fried Rice: The classic accompaniment.
• Prawn Crackers: For a crunchy side.
• Spring Rolls: Vegetable spring rolls make a great starter.
• Pak Choi: Steamed greens with garlic add freshness.

How To Store Sweet And Sour Pork

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm in a wok or microwave. You may need to add a splash of water as the cornflour sauce can become very thick and jelly-like when cold.
• Freeze: Not recommended. The peppers will become mushy and the sauce may split upon thawing.

Mary Berry Sweet And Sour Pork Nutrition Facts

• Calories: 320 kcal
• Fat: 8g
• Carbohydrates: 35g
• Sugar: 22g
• Protein: 28g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Pulled Pork Recipe
• Mary Berry Lyonnaise Potatoes Recipe
• Mary Berry Potato And Onion Gratin Recipe