IF, like me, you’re partial to a takeaway every now and again but don’t always like the way it makes you feel afterwards, then this week’s recipe is for you.

My sweet and sour pork dish is packed full of flavour and takes minimal time to cook making it perfect for a quick weekend meal when you can’t be bothered to spend hours in the kitchen. It’s also a nod towards the Chinese New Year celebrations earlier this month, and most importantly, it’s one of my favourite takeaway treats.

I include lots of seasonal produce and vegetables in my version and use very lean pork fillet to keep it reasonably healthy. The garlic, chillies and vibrant veggies also add an extra nutritional punch which is much needed at this time of year.

However, the key to creating the perfect tasting dish is to get the sauce lovely and sticky so let it simmer for as long as it needs to really marry those flavours together.

If you’re not a fan of pork you can use chicken or tofu which are both equally as tasty and low in fat.

Serve with some fluffy boiled rice for the ultimate Saturday night feast.


(serves 4)

500g pork fillet, cut into chunks

1 small pineapple, peeled and cut into chunks

2 garlic cloves, crushed

2 red chillies, finely sliced

2 onions, diced

1 red peppers, diced

1 carrot, diced

4 tomatoes, quartered

100ml pineapple juice

100ml malt vinegar

Bunch of fresh coriander, chopped

1 star anise

2 tbsp. soy sauce

100g tomato ketchup

100g brown sugar

1 bunch spring onions

50g mange tout or sugar snap peas

2 small pak choi, sliced into eighths

3 tbsp. olive oil

3g toasted cashews (optional)

Set a large pan over a high heat and sauté half of the onions in the oil along with the carrot and half of the peppers until softened. Add the pineapple, chilli and tomatoes and cook for 8-10 minutes. Add the vinegar and cook for a further minute to remove the tartness.

Next, add the pineapple juice, soy sauce, star anise, ketchup and sugar and stir thoroughly.

Turn up the heat and cook until the sauce starts to bubble. Reduce to a low simmer, stirring occasionally while you cook the meat.

Meanwhile, in a separate pan, fry the pork in a little oil with the remaining onions and peppers for five minutes until the meat has started to brown.

Pour the sauce over the pork and gently bring to the boil before adding the spring onions, mange tout, pak choi and coriander. Reduce the heat and simmer for a further 10 minutes until the pork is cooked through.

Finish with a few toasted cashew nuts if desired.