Cheeky Sweet-Sour Pork

Chef Leslie Chan


Recipe brought to you with the help of our friends at Asian Inspirations

Serves: 4

  • 200g Pork loin (cut into 2cmx2cm cube)
  • 30g Red onion (dice in cube)
  • 30g Nectarine (dice in cube)
  • 30g Green apple Granny smith (dice in cube)
  • 30g Fresh Pineapple (dice in cube)
  • 30g Red capsicum (dice in cube)
  • 30g Green capsicum (dice in cube)
  • 10g Spring onion (dice in cube)
  • 150g Chinese donut stick (dice in cube)


  • 1⁄2 tsp Yeo’s Pure Sesame Oil
  • 1⁄2 tsp ABC Sweet Soy Sauce
  • 1⁄2 tsp Potato starch
  • 1⁄2 tsp Chicken powder
  • 1⁄4 tsp Custard powder
  • 1⁄4 tsp Sugar
  • Pinch Salt
  • 2 each Egg
  • 1 tbsp Water

Chinese Donut:

  • 50g Chinese cooked donut
  • 100g Prawn meat


  • 30ml Water
  • 20g Sugar
  • 20g ABC Sweet Soy Sauce
  • 25ml Worcestershire sauce
  • 120g White vinegar
  • 120g Peen Tong (Chinese brown sugar)
  • 80g Tomato sauce
  • Few drops Food coloring (orange colour)



To Prep:

  1. Dice all the fruits and vegetables into cue and set aside.
  2. Combine all marinate ingredients and mix well with pork loin, keep in the fridge for 30 mins.
  3. Then coat pork loin with potato starch, deep fry in oil with 180 degree for 5 mins or till golden in
    colour, set aside.
  4. Cut the Chinese cooked donut into 2 cm long, hand chop all the prawn meat by knife into mince mixture, season with salt and pepper, stuff the prawn mince into Chinese cooked donut.
  5. Deep fry the Chinese donut mixture in oil at 160 degrees for 3-4 mins or till golden in colour. Set aside.
  6. Mix all the sauce ingredients and set aside.

To Cook:

  1. Heat up the wok, add red onion, red capsicum, green capsicum, cook for 1 min.
  2. Add sauce in and cook for 30 secs in high heat. Adjust the consistency with potato starch.
  3. Add apple, pineapple, nectarine, cooked pork and Chinese cannelloni. Toss well.
  4. Garnish with spring onion and sesame seed. Serve with this cheeky sweet sour pork on a plate.

Our friends at Wine Selectors suggest pairing this dish with a Rose.

Similar Recipes

Gabby’s Pantry Pasta Soup

Gabby’s Pantry Pasta Soup

Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander  powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...

Laura’s Mum’s Meatball Pasta

Laura’s Mum’s Meatball Pasta

Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan  Chopped parsely Spaghetti Breadcrumbs Salt & Pepper  Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...

Crispy Chilli Oil

Crispy Chilli Oil

Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns  2 bay leaves  1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...

Mango Ceviche

Mango Ceviche

Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange  1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...

Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!