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A classic dinner that we all know and love. The best part about this sweet and sour pork recipe is that it's ready in 20 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Sweet and sour pork


  • 440g can pineapple pieces in natural juice
  • ⅓ cup (80ml) tomato sauce
  • 1½ tbs white vinegar
  • 2 garlic cloves, crushed
  • 2 tbs soy sauce
  • 1 tbs cornflour
  • 1 tbs peanut oil
  • 500g Coles Australian Pork Scotch Fillet, cut into 2.5cm pieces
  • 1 leek, thickly sliced diagonally
  • 1 small red capsicum, seeded, chopped
  • 1 carrot, sliced diagonally
  • steamed jasmine rice, to serve
  • coriander sprigs, to garnish

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Drain pineapple, reserving 1/3 cup juice. Combine juice in a jug with tomato sauce, vinegar, garlic, soy sauce, cornflour and 2 tbsp water.
  2. Step 2

    Heat oil in a large wok or frying pan over medium-high heat. Cook pork, in 2 batches, for 3 mins or until browned all over. Transfer to a bowl.
  3. Step 3

    Add leek, capsicum and carrot to the wok or pan and cook for 3 mins or until onion is just tender. Return pork to pan with sauce mixture and pineapple. Cook for 5 mins or until pork is just cooked through and sauce thickens.
  4. Step 4

    Serve pork with rice and top with coriander sprigs.