Sweet and Sour Pork


Serves 4

2 Scotty Brand carrots, medium sized



400g pork

1 onion, medium sized

100g mushrooms

1 green pepper

1 tbsp sugar

2 tbsp vinegar

400g tinned pineapple chunks in juice

2 tsp ketchup

1 heaped tsp cornflour

2 tbsp vegetable oil

250g egg noodles

Print Recipe


  1. Dice the pork into bite size pieces, heat the oil in a pan then add the pork and cook until sealed (2-3 minutes).
  2. Prepare and chop all the vegetables and add to the pan, cook for a further 5 minutes.
  3. Add the sugar and vinegar and cook until the vegetables are tender.
  4. Meanwhile cook the noodles as per the instructions on the packet.
  5. Drain the pineapple, reserving the liquid, and add the fruit and tomato ketchup to the meat.
  6. If the dish needs thickening, mix the cornflour with 3-4 teaspoons of pineapple juice and stir through.
  7. Serve with noodles.