Sweet and sour pork is a dish that’s a familiar favourite for Australian diners, and is sure to catch their attention when perusing a menu. So why not make your iteration one to remember by using premium Australian pork loin? Paired with the tangy and sweet sauce it makes for a memorable dish that’s sure to have diners coming back for more. Coming in at around $5.80 per serve it’s bound to be a unforgettable yet cost-effective dish on the menu.

Ingredients (serves 10)

  • 2kg pork loin, thinly sliced
  • 80ml peanut oil
  • 20g Szechuan peppercorns, lightly crushed
  • 1 large onion, thinly sliced
  • 6 cloves garlic, crushed
  • 20g minced ginger
  • 850g mixed baby peppers (capsicums)
  • sliced green onions, sesame seeds and steamed rice, to serve.

  • 250ml pineapple juice
  • 125ml tomato ketchup
  • 60ml rice vinegar
  • 20g brown sugar
  • 60ml soy sauce
  • 10g cornflour

    Method: sauce
  1. Whisk together all sauce ingredients, except cornflour, until combined. Mix well until sugar is dissolved.
  2. Whisk together cornflour with 20ml water until smooth. Add mixture to sauce and stir until well combined. Set aside.

    Method: stir fry
  3. Heat half the oil in a wok over high heat. Add pork and stir-fry until browned and cooked through. Cook in batches if necessary. Remove and set aside.
  4. Add remaining oil to wok. Cook peppercorns for a few seconds until fragrant then add onions, garlic and ginger. Stir-fry until onion is tender, add baby peppers and continue cooking until peppers are just tender.
  5. Return pork to wok, pour in sauce and toss to coat well. Cook for a further 1-2 minutes until sauce thickens. Season.

    To serve:
  6. Serve stir-fry garnished with sliced green onion and sesame seeds. Accompany with steamed rice