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Spicy Pork Stew Sweet and Sour Style


This recipe sort of "evolved" during preperation and cooking and worked extremely well, so here it is. It started life a straight forward sweet and sour pork but morphed into more of a stew. Sorry no photos, it wasn't planned that way!

Ingredients (serves 4)

500g (1 lb.) pork fillet, cut into chunks
1 large onion chunky chopped
½ each of red, green, yellow pepper
1 carrot, peeled and chopped
3 cloves of garlic chopped
1 small tin water chestnuts
150g (6 oz.) button mushrooms
1 tsp chilli powder (optional, to taste)
Freshly ground black pepper
25mm (1") fresh ginger finely chopped
2 tbls groundnut oil for frying

Sauce ingredients

3 tbls white wine vinegar
4 tsp sugar
1 tbls tomato ketchup
1 tbls soy sauce
1 tbls corn flour
300 ml chicken stock or water


1. Heat 2 tbls oil in a heavy based pan and fry the meat until sealed (5 mins). Remove from pan with slotted spoon

2. Add the onion, peppers, carrots, garlic and waterchestnuts to the pan and and fry for a minute. Add the chilli powder and contine to fry until the onions start to brown (5 mins)

3. Add the fried meat back to the pan.

4. Mix the sauce ingredients together and add to the pan with some freshly ground black pepper. Bring to the boil and simmer for 20 mins or so, or until the pork is tender.

5. Add mushrooms and bring back to the boil, simmer for another 20 mins.

6. Serve with boiled rice.

Cook's Tips

Adjust the quantity of chilli powder to taste. The "cooking" could also be done in a slow cooker or in the oven (170°C for an hour or so). In which case add the mushrooms whenever suits. The longer the mushrooms are cooked the more "mushroomy" will be the final taste.

Finally.... enjoy!

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