Quick & Easy

Hot'n'Sour Pork

This meal is cooked very speedily, so whether you have friends turn up unexpectedly or are in need of a delicious, quick meal this is perfect.

Easy
4
15 mins prep
10 mins cook

350g New Zealand pork scotch fillet, cut into very thin pieces

2 Tbsp vegetable oil

1 dried chilli

2 small bok choy, thickly sliced or quartered

2 red capsicum, deseeded and finely sliced

1 red onion, very finely sliced

Hot and sour sauce

2 Tbsp sugar

2 tsp cornflour

¼ cup cider vinegar

¼ cup light soy sauce

2 Tbsp sake

To serve

Cooked rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

350g New Zealand pork scotch fillet, cut into very thin pieces

2 Tbsp vegetable oil

1 dried chilli

2 small bok choy, thickly sliced or quartered

2 red capsicum, deseeded and finely sliced

1 red onion, very finely sliced

Hot and sour sauce

2 Tbsp sugar

2 tsp cornflour

¼ cup cider vinegar

¼ cup light soy sauce

2 Tbsp sake

To serve

Cooked rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Cook the pork

Heat a wok until hot. Add a little of the measured oil and in batches, brown the pork pieces on both sides. Transfer to a plate as you brown.

01
02
Add the vegetables

Lower the heat a little and add remaining oil and chilli. Add the vegetables and stir-fry for 2 minutes. Return the pork slices to the wok and continue to stir-fry for a further 2 minutes.

02
03
Mix in the sauce

Combine the hot and sour sauce ingredients and stir into the wok mixing well.

03
04
Serve

Place in a serving dish and serve hot with steamed rice.

04
05
05
Learn more about stir frying
Learn more about Stir Fry

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Quick & Easy

Hot'n'Sour Pork

This meal is cooked very speedily, so whether you have friends turn up unexpectedly or are in need of a delicious, quick meal this is perfect.

15 mins prep | 10 mins cook
Easy
4

350g New Zealand pork scotch fillet, cut into very thin pieces

2 Tbsp vegetable oil

1 dried chilli

2 small bok choy, thickly sliced or quartered

2 red capsicum, deseeded and finely sliced

1 red onion, very finely sliced

Hot and sour sauce

2 Tbsp sugar

2 tsp cornflour

¼ cup cider vinegar

¼ cup light soy sauce

2 Tbsp sake

To serve

Cooked rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Cook the pork

Heat a wok until hot. Add a little of the measured oil and in batches, brown the pork pieces on both sides. Transfer to a plate as you brown.

02
Add the vegetables

Lower the heat a little and add remaining oil and chilli. Add the vegetables and stir-fry for 2 minutes. Return the pork slices to the wok and continue to stir-fry for a further 2 minutes.

03
Mix in the sauce

Combine the hot and sour sauce ingredients and stir into the wok mixing well.

04
Serve

Place in a serving dish and serve hot with steamed rice.

05