Healthy, tasty, easy peasy.


    • 2 tbsp vegetable oil
    • 600g pork neck fillets, cut into 3cm bite-size pieces

     Sweet & Sour Sauce:

    • 1 red onion, cut into thin wedges
    • ½ red capsicum, diced
    • ½ yellow capsicum, diced
    • 225g can pineapple pieces in syrup, drained with juice reserved
    • 2 cloves garlic, crushed
    • ¼ cup tomato sauce
    • 2 tbsp white wine vinegar
    • 2 tbsp soy sauce
    • 1 tbsp Worcestershire sauce
    • 1 tbsp cornflour combined with 1 tbsp water
    1. Heat 1 tablespoon of oil in a wok or frying pan and cook the pork in batches until well browned. Set aside.
    1. Heat remaining oil in the wok and cook the onion and capsicum for 2 - 3 minutes or until tender. Return the pork to the pan with the pineapple, 1/3 cup reserved juice, garlic, tomato sauce, vinegar, soy sauce, Worcestershire and cornflour mixture and cook on high for a further 2 - 3 minutes or until the sauce boils and thickens.
    1. Transfer sweet and sour pork to a serving dish, garnish with spring onion and serve with steamed rice.

    Cooking Time: <15 mins
    Dish Type: Stir-Fry
    Occasion: Entertaining
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not