NZ Woman's Weekly

Sweet & sour pork stir fry

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  • Meal Origin


Everybody loves a good sweet and sour dish, but I usually find it’s all meat and sauce, so have added some vegetables to mine. Tossing the pork strips in the cornflour before frying gives them a crunchy coating.

  • 2 tbsp plain oil, plus 2 tbsp sesame oil
  • 500-600g pork fillet, thinly sliced
  • 1 tbsp cornflour, plus 2 tsp for sauce
  • ½ tsp five spice powder
  • ½ tsp salt
  • 1 red onion, cut into small wedges
  • 1 tsp each crushed garlic and ginger
  • 1 yellow capsicum, sliced
  • 4 small bok choy, sliced lengthwise
  • 1 cup mung bean sprouts
  • 1 tin pineapple pieces in light syrup or juice
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp lemon juice or vinegar

1 Heat the plain oil in a large frying pan or wok, toss the pork strips with the combined 1 tbsp cornflour, spice and salt, and coat evenly. Sear the pork strips for 3-4 minutes until crusted and golden, then remove from the pan and set aside.

2 Add the sesame oil to the pan and saute the onion, garlic and ginger for 2-3 minutes until fragrant and softened. Add capsicum and bok choy with ¼ cup water and cook for 2 minutes until wilted; add pork, sprouts and combined pineapple, soy, sweet chilli, 2 tsp cornflour and lemon juice. Simmer all together for 2-3 minutes until saucy and hot. Serve on white rice with prawn or cassava chips.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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