Sweet and sour pork – my recipe

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Sweet and sour pork with spiral noodles

This time I did pretty much everything different when cooking than usual. We usually try recipes from the Regions of the world out, let's make sure that we cook it as authentically as possible. Since we didn't have all the ingredients for the sweet and sour pork in-house, I had to improvise. I used canned vegetables. Actually a no go. But thanks to Corona, our pantry is well stocked. Just not with fresh vegetables, which you should actually use for it. But with cans of all kinds. So this recipe is also suitable for Cooking in the camper.

Sweet and sour pork – according to my recipe

On the other hand – if you cookwiki believe - we don't prepare the sweet and sour pork here anyway, like we do in Canton. That's where it came from. When I read the list of ingredients, you can hardly get some from us anyway. Or have you ever seen peach mango from China or hawthorn fruits in the supermarket around the corner? In short, I was inspired by a recipe, but modified it with the ingredients I had on hand. That turned out to be lucky. Because our sweet and sour pork was delicious. I will definitely be making it this way more often in the future.


Ingredients for sweet and sour pork

  • 500 g pork goulash
  • 5 tablespoons soy sauce
  • An egg
  • 3 tablespoons of cornstarch
  • One onion
  • Two cloves of garlic
  • ginger spice
  • half a jar of pickled peppers
  • five small carrots from the jar
  • A can of pineapple incl. juice
  • 2 tablespoons port wine
  • Two tablespoons of tomato paste
  • Three tablespoons of white wine vinegar
  • 3 tablespoons brown sugar
  • olive oil to fry


Sweet and sour pork with noodles
Sweet and sour pork with noodles

Preparation of sweet and sour pork

First you prepare a sweet and sour marinade for the pork:

To do this, mix two tablespoons of soy sauce with the egg and three tablespoons of cornstarch. You mix that well with the meat. Then let the mixture rest for about 30 minutes.

Now you cut the onion into fine slices, as well as the garlic. The bell peppers from the jar are already cut into bite-sized pieces. You wash these so they don't taste like the pre-made sauce they're in. Since the carrots from the jar are small, I use them whole. I pour the pineapple out of the can. I save the juice for the sauce.

This is how you make the seasoning sauce

Then you prepare the seasoning sauce.

To do this, mix four tablespoons of water with one teaspoon of cornstarch. Then you add the port wine, three tablespoons of soy sauce, the tomato paste, the white wine vinegar and the brown sugar. Finally, pour in the pineapple juice and mix the sauce well until it is creamy.

Now you fry the pieces of meat in oil in a hot pan from all sides. Then you take them out of the pan and keep them warm while you prepare the vegetables.

Add some more oil to the meat pan and briefly sauté the onions and garlic. Then you add peppers and carrots and season them with ginger. Then you add the pineapple pieces. Pour the seasoning sauce over it. Let the sauce cook for about two minutes.

Finally, you add the meat again and let it boil in the sauce.

Rice or noodles go well with this sweet and sour pork.

A tip so that the sweet and sour pork tastes as good as it does with us: the port wine is the icing on the cake. It definitely belongs in the sauce. For the RV fans among you: this dish is also good in the Dutch Oven am campfire prepare. You can also find Dutch oven accessories you can find here. You simply replace the noodles with baguette.


Sweet and Sour Pork
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Source: own recipe

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Sweet and sour pork – my recipe

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn