Cooked pork strips with pineapple chunks, red pepper chunks and sliced spring onion in a shiny light amber sweet-sour sauce in a plain bowl, generated illustration

Pineapple and Red Pepper Pork Stir-Fry

Lalkila Kitchen · Pork · Meat · Main dishes · International influenced · Pan cooking

Pineapple juice joins vinegar and cornflour to make a glossy sauce for unbreaded pork strips. Prepare that mixture before heating the pan. With the sauce already measured, you can give the meat and vegetables your attention instead of trying to open jars over a hot wok.

Ingredients

  • 1 x 227 g can pineapple in juice, drained and chopped
  • 4 tbsp reserved pineapple juice
  • 1 tbsp cornflour
  • 1 tbsp tomato ketchup
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 2 1/2 tbsp rice wine vinegar
  • 1 tbsp sunflower oil
  • 200 g pork loin, cut into stir-fry strips
  • 1 red pepper, cut into chunks
  • 3 spring onions, sliced
  • A splash of water if needed

Method

  1. Mix reserved juice with cornflour until smooth, then add ketchup, soy, sugar and vinegar.
  2. Heat oil and stir-fry pork until cooked through, then lift onto a clean plate.
  3. Stir-fry pepper, pineapple and most spring onion. Add sauce and simmer until thickened, loosening with water if needed.
  4. Return pork and heat through; check the meat reaches 74°C in this mixed dish. Finish with remaining spring onion.

Cooking notes

The source’s very short timed pork steps are replaced here with thorough cooking. Keep a clean utensil and plate for the cooked meat. The cornflour must first meet cool juice, not the hot wok, to avoid dry lumps. This version uses ketchup as the editorial choice for the source’s “tomato sauce”. Rice or noodles would be separate accompaniments.

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Source and adaptation

Adapted from the Good Food team’s Sweet & sour pork stir-fry. Original recipe.

Selected pork loin strips and ketchup, cooked the pork through before lifting out, and used a conservative 74°C mixed-dish check rather than fixed seconds in the pan.

This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.

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