Singapore Sweet and Sour Pork

    35 min

    Slices of pork fillet are combined with peppers, tomatoes, pineapple and onion in a sweet and sour sauce. I hope you will like it. Serve with rice.

    89 people made this

    Makes: 4 

    • 1 (450g) pork fillet, thinly sliced
    • 1 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon water
    • 1 egg, beaten
    • 2 tablespoon tapioca starch*
    • 2 tablespoons vegetable oil
    • 1 green or red pepper, chopped
    • 1 red chilli, chopped
    • 120g crushed pineapple
    • 1 onion, chopped
    • 1 tomato, chopped
    • 4 tablespoons caster sugar
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons gluten-free cornflour
    • 4 tablespoons white vinegar
    • 3 tablespoons ketchup
    • 2 tablespoons plum sauce
    • 5 tablespoons water

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a medium bowl, combine the salt, bicarbonate of soda and water. Place the pork pieces in the bowl and turn to coat.
    2. Place the tapioca starch in a large, resealable food bag. Dip the slices of pork in beaten egg and then drop into the bag; shake until all the pieces are coated.
    3. Heat the oil in a large frying pan over medium high heat. Fry the pork for 5 to 10 minutes, or until golden brown. Remove and set aside.
    4. In the same frying pan over medium high heat, combine the green pepper, red chilli, pineapple, onion and tomato and cook for 5 minutes.
    5. To make sauce: In a separate small bowl, combine the caster sugar, salt, cornflour, vinegar, ketchup, plum sauce and water. Mix well and pour this into the frying pan with the vegetables.
    6. Reduce heat to low and let simmer for 5 to 10 minutes, allowing the sauce to thicken. Return the pork pieces to the frying pan, mix all together well and serve.


    *Tapioca starch is a gluten-free thickener and available from Doves Farm.

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    Reviews in English (76)


    We really liked this recipe. Even my picky teenager came back for seconds! I totally skipped dipping the pork in the egg and dredging it - still turned out fantastic and crip! Not big on green peppers, so I chopped them up fine. Except for the flavor they added, no one really noticed they were there... For those of you who looked for "Tapioca Starch" and failed - look for "Tapioca Flour" instead. It is actually one and the same! Bob's Red Mill is the brand I came up with and it is found in most of your health food aisle of your grocery store. The Tapioca Starch/Flour adds an additional slight sweetness to the recipe. You can substitute corn starch for this tho'. Use 1-Tbsp corn starch to every 2-Tbsp Tapioca Starch/Flour. If you have problems finding "Plum Sauce", you can usually find that in the Asian aisle of your grocery store by the other speciality sauces they offer...  -  28 Feb 2005  (Review from Allrecipes US | Canada)


    This is a fantastic recipe and as I'm Singaporean, I can tell you that it's certainly authentic! I think one step was missed out, as pointed out by another reviewer - after the water, salt and baking soda mix, dip the pork pieces in beaten egg before drenching in tapioca flour (which, incidentally, is easy to find and fairly cheap in Singapore). The oil will turn cloudy and blacken while deep-frying and I had to change the oil in the wok several times. Oh, and I also recommend halving the amount of plum sauce and vinegar,as well as adding more sugar, as I personally found the sauce a bit too sour/tangy. If you don't have plum sauce, you could use the pineapple juice in the can (if you're using canned pineapples).  -  22 Jul 2003  (Review from Allrecipes US | Canada)


    This was really great, and I am one who makes a lot of Asian food. Don't worry if you don't have tapioca starch, regular cornstarch (or sweet rice flour) works fine.  -  14 Feb 2003  (Review from Allrecipes US | Canada)