Chinese New Year Pork Recipes


  • 2 tsp vegetable oil
  • 400g pork tenderloin fillet, cut into 2cm cubes
  • 200g drained tinned pineapple chunks
  • 1 x 425g sweet and sour
  • 30% reduced sugar cooking sauce
  • 4 medium carrots, peeled and cut into matchsticks
  • 4 spring onions, finely sliced
  • 1 tbsp roughly chopped coriander
  • ½ red chilli, seeded and finely sliced
  • 2 x 250g microwaveable basmati rice


Calories columnFat columnSaturates columnSugars columnSalt column
439 per serving
22% %GDA
9g per serving
13% %GDA
2g per serving
10% %GDA
22g per serving
24% %GDA
1.10g per serving
18% %GDA


  1. Make sure that you prepare all the vegetables before you start cooking.

  2. Heat a wok or large frying pan until hot. Add half the vegetable oil and pork tenderloin and stir fry for 3 minutes until just browned.

  3. Add the pineapple and stir fry for 2 more minutes.

  4. Add ¾ of the sweet and sour sauce and bring to a simmer, then cook for 5 minutes until the pork is nearly cooked through, and the sauce has reduced. Remove from the heat, cover with a lid and set aside while you cook the carrots – the pork will continue to cook through in the residual heat of the pan.

  5. Meanwhile, heat a small pan, add the carrot matchsticks and enough water to just cover. Bring to a simmer then cook for 1-2 minutes until wilted and tender. Drain off any water then stir in the remaining sweet and sour sauce.

  6. Divide between serving plates and set aside. Heat the rice in the microwave according to packet instructions.

  7. Spoon the carrots alongside the pork, scatter the spring onions, coriander and chilli over the top. Serve with the rice.