Quick sweet and sour pork

You can’t beat a stir-fry for a midweek meal in minutes. Why not try our quick and simple sweet and sour pork – a healthy alternative to a takeaway.
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 500g (1lb) pork fillet, thinly sliced


    • 2 tbsp Malaysian curry paste, or Thai yellow curry paste


    • 2 tbsp sunflower oil


    • 200g (7oz) chopped fresh pineapple (ready prepared)


    • 1 red onion, peeled and cut into wedges


    • 150g (5oz) green beans, topped and halved


    • 150g (5oz) baby plum tomatoes, halved


    • 1 tbsp Thai fish sauce


    • 1 tbsp brown sugar


    • Juice of 1 lime


    • Large handful of fresh basil leaves






    1. Put the pork in a bowl with the curry paste and mix them together with your hand. Put a wok or pan on a high heat. Add 1 tbsp of the oil and, when hot, add the pork in 2 batches and stir-fry for 2-3 mins, until browned and just cooked through. Transfer the pork from the wok on to a hot plate.


    1. Stir-fry the pineapple for a minute or two to caramelise. Put it with the meat on the hot plate. Reheat the wok, add the rest of the oil and the onion and stir-fry for 2 minutes. Add the beans and 2 tbsp water and cook for a minute.


    1. Put the pork and pineapple back in the wok and add the tomato halves, fish sauce, sugar and lime juice. Warm through for half a minute and then sprinkle with basil leaves. Serve immediately with rice and lime wedges, if you like.



Nutritional information per portion



fat 16.0g saturates 4.0g calories 311(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.