Stir-fried pork with vegetables

Recipe from: 10/15/1992 12:00:00 AM

Ingredients 14
Servings 1
Minutes 5 mins


Serving Change
  • 2
    pork thick rib, cubed
  • 15
    cake flour
  • 15
  • 25
    soy sauce
  • salt and freshly ground black pepper to taste
  • 1
    green pepper, sliced
  • 1
    onion, sliced
  • 2
    carrots, scraped clean and sliced
  • oil for frying
  • 200
    fresh button mushrooms halved
  • 25
    brown sugar
  • 15
    brown vinegar
  • 50
    tomato sauce
  • 440
    pineapple chunks, drained and syrup reserved


5 mins
Place the cubed pork in a large dish.
Combine the cake flour and cornflour and blend with the soy sauce to form a stiff paste.
Stir well and combine with the pork cubes.
Blend well, ensuring that all the cubes are coated with the mixture.
Season to taste with salt and freshly ground black pepper and fry in heated oil until brown.
Remove from the pan and set aside.
Stir-fry the green pepper, onion and carrots in a little oil until tender.
Add the mushrooms and stir-fry until pale brown.
Return the meat to the pan and add the brown sugar, brown vinegar and tomato sauce.
Pour over extra soy sauce if necessary.
Blend the pineapple syrup with a little cornflour and add, stirring continuously.
Simmer until the sauce thickens slightly and the meat is tender and cooked.
Add the pineapple chunks and season with extra salt and black pepper if necessary.
Simmer until the pineapple chunks are heated through and serve the dish with spaghetti.
Serves 4.

Read more on: pork  |  shallow-fry

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