Sweet and sour mango pork

(4 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Sweet and sour mango pork
Sweet and sour mango pork
  • Serves: 4

  • Prep time:

  • Cooking time:

    Rough cooking time
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A tropical twist on the usual sweet and sour pork dish. The key here is flash-frying the meat before combining it with the other ingredients, a technique that gives the meat crispness.


  • 675g pork shoulder, cut into 2.5cm cubes
  • sea salt and freshly ground black pepper
  • 130g cornflour
  • 125ml grapeseed or rapeseed oil
  • 125ml naturally brewed rice vinegar
  • 1–3 tablespoons sugar, depending on the mangoes’ sweetness
  • 1 bunch spring onions, thinly sliced, white and green parts separated
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 1 medium red onion, cut into 5mm dice
  • 2 small mangoes, stoned, peeled and cut into 1cm dice
  • 1 red pepper, deseeded and cut into 5mm dice
  • 4 tablespoons naturally brewed soy sauce

If you can’t find mangoes that are ripe, use a small pineapple instead


  1. Season the pork with salt and pepper. Spread the cornflour on a platter and dredge the pork thoroughly on all sides.
  2. Line a large plate with kitchen paper. Heat a wok over a high heat. Add the oil and swirl to coat the pan. When the oil is hot, add half the pork and fry, turning the pork, for about 4 mintues until browned. Using a skimmer, transfer the pork to the lined plate to drain. Fry the remaining pork and transfer it to the plate. Pour off all but 1 tablespoon of the oil from the wok.
  3. In a small bowl, combine the vinegar and sugar and stir to dissolve the sugar. Set aside.
  4. Return the wok to a medium-high heat, and when the oil is hot, add the spring onion whites, garlic, ginger and red onion and stir-fry for about 1 minute until softened. And the mangoes, red pepper, soy sauce and vinegar mixture and bring to a simmer. Return the pork to the wok and mix thoroughly.
  5. Transfer the stir-fry to a platter and serve with rice.

 One-Pot Asian Simple Asian One Pot Meals by Ming Tsai & Arthur Boehm (Kyle Cathie, £16.99) with photography by Antonis Achilleos

Your rating

Average rating

  • 4
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter