AIS Sports Nutrition

Sweet & sour pork

HINT: Replace the pork with chicken breast fillets or cubed firm tofu

2 cups jasmine rice
olive or canola oil spray
500 g lean pork fillet, cut into thin strips
1 onion, sliced
1 small red capsicum, chopped
1 small green capsicum, chopped
1 carrot, sliced
440 g can pineapple pieces, drained and juices reserved
ΒΌ cup tomato paste
1 tablespoon MAGGI Chilli & Garlic Sauce
2 tablespoons white vinegar
1 tablespoon cornflour
coriander leaves, to garnish

Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well. Spray a nonstick wok or frying pan with oil and heat. Add pork and cook in batches for 2-3 minutes over high heat, until browned and cooked through but tender; set aside. Reheat wok, add onion with 1 tablespoon water, and stirfry until golden. Add capsicum and carrot and stirfry until tender. Place pineapple juice, tomato sauce, chilli and garlic sauce, vinegar and cornflour in a jug and whisk until smooth. Return pork to wok, add the sauce and pineapple, stirring until sauce boils and thickens. Garnish with coriander leaves. Serve with rice.


ANALYSIS per serve 
Energy kJ (Cal)
2643 (631)
1762 (421)
Carbohydrate (g)
Protein (g)
Fat (g)
Iron, Vitamin C, Zinc

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4-6
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