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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


In our household, I try not to make too many beef or lamb dishes on account of the health and nutrition issues constantly being reported as risk factors associated with red meat. Instead, we eat quite a bit of chicken, pork and seafood. Yes, on occasion I need to have a steak or make a meatloaf with beef mince, but overall the red meat is more of an occasional treat rather than an everyday main meal.

Limiting any one thing in your diet can present challenges, such as; what to use as a satisfying substitute, how to season and flavour it, how to cook it and, of course, what to eat with it. I sometimes find myself fixing the same old pork roast or the same old sesame chicken and have to stop and think about what other options I have. Usually, the options are limited to what happens to live in the pantry at the time but more, and more often I find that I am actually planning things in advance (shocking, I know) because I have little precious time to do it after 3 o’clock when my darling daughter is off school. Usually, I am racing home for clothing changes and off to the activity of the day...swimming, dance class, gymnastics, whatever - home again just in time to cook dinner.

In this instance, I had found that I was making my same old stand-by sweet & sour sauce for chicken or pork and decided this time was going to be different. Rather than using the old pineapple juice and vinegar method, I tried a distinctively more flavoursome combination that turned out to be quite lovely (even if I do say so myself). Even my finicky daughter devoured her supper, so I must have done something right! One of the keys to getting more flavour into the meat is to marinate for at least an hour – overnight is even better!

So, here we go...


2 Cloves Garlic, crushed
2 Tbsp Sweet Thai Chilli Sauce
(or one chilli, deseeded and finely diced)
1 Tsp Ginger, crushed
½ Cup Plum Sauce
½ Cup Hoisin Sauce
1 Tsp Chinese Five Spice Powder
700 Gms ~ (about 1 ½ Lbs) Lean Pork, cut into strips or medallions
1 Tbsp Rice Bran Oil
2 Bundles of Somen Rice Noodles
2 Cups Vegetables, diced or julienned for stir fry
(I used carrots, sweet peppers, onion and scallions, but
baby corn, snow peas and cabbage are all great options too!)


First, combine the garlic, chilli sauce, ginger, plum and Hoisin sauces, and Chinese five spice in a small bowl and mix well.

Next, marinate the pork in this sauce mixture for at least an hour before proceeding to the next step.

Once the meats has marinated, heat the oil in a good sized pan and begin cooking the pork in batches. This will allow the meat to cook thoroughly and, keeps the pan temperature from dropping too low when you add the meat. Use cooking spray in between batches if necessary.

Meanwhile, boil a pot of salted water for the noodles (which only take 2 minutes to cook fully).

Now, remove all of the meat and stir fry your vegetables for about 2 minutes before adding the pork back in.

Cook your noodles while stir frying the veggies and then serve the pork and veggie mixture with the noodles.

Just one more quick & easy recipe that is very tasty even for finicky little ones. This would also be great with chicken, lamb or even beef, if you prefer.


5 Thoughts & Remarks:

Cheryl said...

Wow I have never made sweet and sour pork before, I thought it would be really hard. I love this recipe!

MaryBeth said...

We too do not eat very much red meat in our house, my husband loves pork and I really think this would be a great meal for him.

Donna-FFW said...

This recipe looks awesome. I have got to try it. I love sweet and sour!! Just stumbled upon your blog through Cheryl's site. Glad to meet you, you have really nice stuff here.

Katherine Aucoin said...

I love your recipe for sweet and sour pork. I am going to try this; I'm always looking to put a new twist on an old favorite! Your picture is beautiful!

Joie de vivre said...

Looks wonderful!