Sweet and sour mango pork recipe

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20 min


10 min
Rough cooking time

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


  • Season the pork with salt and pepper. Spread the cornflour on a platter and dredge the pork thoroughly on all sides.

  • 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.

  • In a small bowl, combine the vinegar and sugar and stir to dissolve the sugar. Set aside.

  • 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.

  • Transfer the stir-fry to a platter and serve with rice.

Top tip for making Sweet and sour mango pork

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

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