Sweet-and-Sour Pork

Preparation/cooking time: ca. 30m + Marinate: ca. 30m

For 4 people

Nutritional Information

Contains 316 Kcal, 30g Protein, 22g Carbohydrates, 10g Fat


  • 2 tbsp. Maizena cornflour
  • 3 tbsp. sherry
  • 1 tbsp. soy sauce
  • 1 onion (large)
  • 500 g pork loin
  • 1 green peperoni
  • 1 red pepper
  • 1 baby pineapple (or mini-pineapple, approx. 350 g)
  • 1 dl water
  • 3 tbsp. ketchup
  • 1 tbsp. sugar
  • peanut oil to fry
  • 1 dl Reisessig
  • a little pepper
  • 0.5 tsp. salt

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  • Mix the cornflour, sherry and soy sauce in a bowl. Cut the meat into approx. 2 cm cubes, add to the bowl and mix all the ingredients thoroughly. Cover and marinade in the fridge for approx. 30 mins.
  • Slice the onion and cut the pepper into approx. 3 cm pieces. Peel the pineapple, cut into quarters, remove the stalk, cut into slices approx. 1 cm thick.
  • Heat the oil in a non-stick frying pan, stir-fry the meat in portions for approx. 5 mins., remove. Stir-fry the onion and pepper in the same pan for approx. 3 mins., add the pineapple and cook for a further 3 mins. Add the vinegar, water, ketchup, sugar and meat, bring to the boil, simmer for approx. 2 mins., season. Serving suggestion: rice.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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