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Sweet & Sour Pork

Sweet & Sour Pork

4rating out of 5

(227 reviews from our customers)

Prep Time

30 min



Sweet n’ sour is a gratifying Friday night favourite, usually consumed after dialling for a takeaway. Our sweet n’ sour is quick and fresh, yet still emulates an authentic Chinese. The natural juice from the pineapple is the 'sweet' element, so no need to add sugar, while sharp rice vinegar is the 'sour'.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tin of pineapple
1 onion
1 red pepper
1/2 tsp chilli flakes
1 tbsp cornflour
2 soy sauce sachets (16ml) †
2 spring onions
2 tbsp rice vinegar
pork loin steaks (2018)
2 British pork loin steaks
1 bag of cashew nuts †
150g basmati rice
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 brown onion
  • 1 red pepper
  • Fiery chilli flakes
  • 1 tbsp cornflour
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 spring onion
  • 2 tbsp rice vinegar
  • 2 x 150g British pork loin steaks
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 130g basmati rice
Typical Values per 100g per serving
Energy 717 kJ
144 kcal
3401 kJ
682 kcal
of which saturates
4.4 g
1.3 g
20.8 g
6.3 g
of which sugars
17.7 g
4.3 g
84 g
20.2 g
Fibre 0.8 g 3.7 g
Protein 8.8 g 41.8 g
Salt 0.28 g 1.34 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 brown onion
brown onion
1 red pepper
red pepper
Fiery chilli flakes
1 tbsp cornflour
maize starch (100%)
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
2 tbsp rice vinegar
rice, salt, water
2 x 150g British pork loin steaks
pork (100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
130g basmati rice
basmati rice
  • Allergens highlighted by † (gluten, soya, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

Check occasionally to prevent over-cooking- once done, set aside (until step 8)


Heat a pan on a medium-high heat

Trim the fat off the steaks (if desired) and rub them with 1-2 tbsp of vegetable oil and season with salt

When the pan is hot, add the steaks and cook on each side for 3 min
Transfer them to a plate and cover with a clean teatowel or kitchen foil (reserve the pan)


Preheat the oven to 200°C/ 180°C (fan)/ 450°F/ Gas 6

Peel and cut the onion(s) in half, cut each half into rough chunks

De-seed the pepper(s) and cut into bite-sized pieces

Drain the pineapple reserving the juice, chop all of the pineapple rings into bite-size pieces


Add the cashew nuts to an oven tray

Put it in the oven for 8 min, until the nuts are starting to colour and releasing their aroma

Chop the spring onions finely


Return the pan (from step 2) to the heat

Add the onion, pepper and pinepple chunks

Cook for 5 min on a medium-high heat until starting to colour

Transfer the vegetables to a bowl (reserve the pan)


Add the cornflour to a small mixing bowl

Gradually add the pineapple juice, whisking with a fork until you have a smooth paste

Add the rice vinegar, soy sauce and chilli flakes

Slice the rested pork


Return the pan to a medium heat

Add the sauce and 100ml (150ml) water

Cook for 2 min, or until thickened

Add the vegetables and sliced pork back to the pan to warm through


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Add the spring onions to the pan (off the heat) and mix through

Serve with the rice to the side and the toasted cashews scattered over


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