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Sweet and Sour Pork

Chef Maritha Steyn

(Serves 4)

500g lean pork, cubed ±25ml corn flour

Oil for frying 1 packet cream of mushroom soup

250ml water 1 tin pineapple pieces (410g)

1 onion, chopped 12,5 ml soy sauce

12,5ml vinegar 2ml ground ginger

¼ green pepper, roughly cut 1 clove garlic

Dredge pork in corn flour. Fry in oil until golden brown. Drain.

Fry the onions and keep aside.

Mix sauce with water, add all the other ingredients. Bring to the boil and

then turn heat down to

Simmer for 8-10minutes. Add pork and onions. Simmer for another 3-5


Serve with rice or noodles and snow peas

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