Everyone will LOVE this recipe for classic sweet and sour pork. Using mince ensures you get more great flavour and don't need to deep fry or over cook the pork. Served with steamed rice.

30 Minutes. A healthy version of a Chinese classic!

Serves 2.


400g Australian premium pork mince
1 green capsicum
1 brown onion
1 cup long grain rice 
1/2 cup home made sweet & sour sauce:
2 tablespoons tomato sauce, 2 tablespoons pineapple juice, 1 tablespoons rice wine vinegar, 1 tablespoons part soy, 1 tablespoon cornflour

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.

Make pork balls & prepare veg
Combine pork mince with a drizzle of olive oil, salt and pepper. Wet hands and roll into walnut sized balls. Peel onion and cut into small bite sized cubes. Deseed capsicum then cut into small bite sized cubes.

Cook pork balls & veg
Bring a non-stick fry pan to medium to high heat with a drizzle of olive oil.
Lightly brown pork balls all over for 2 – 3 minutes. Remove from pan and set aside.

In the same pan, stir-fry onion and capsicum for 2 minutes. Return pork balls to pan and pour sauce over. Combine well, reduce to a simmer and cook for 2 – 3 minutes. Stir to coat pork balls as it cooks. Remove from heat.

To serve
Spoon rice into bowls and top with pork balls and veg. Spoon over any remaining sauce from the pan.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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August 01, 2017 by Timothy Ryder
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