eCook Meal
Sweet ’n Sour Pork
with tamari-infused rice & crunchy cashews
There is nothing better than a warming bowl of crispy pork, sweet pineapple and juicy onions coated in a Sweet n’ Sour sauce. Served over a base of umami laced Jasmine rice, speckled with edamame beans and topped with pickled peppers and fresh coriander – you’ll forget all about the cold weather outside!
Serving guide
Choose your portion size.
RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY Pork
Pat the Pork dry with paper towel and cut into bite-sized chunks. Place 1 tsp of the Cornflour in a bowl, crack in 1 egg, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion slices for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 1-2 minutes until heated through. Stir through the sweet ’n sour sauce and 20ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY Pork
Pat the Pork dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the Cornflour in a bowl, crack in 2 eggs, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY Pork
Pat the Pork dry with paper towel and cut into bite-sized chunks. Place 3 tsp of the Cornflour in a large bowl, crack in 3 eggs, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 4-5 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 60ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
RICE RICE BABY
Rinse the rice and place in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEWAL...
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY Pork
Pat the Pork dry with paper towel and cut into bite-sized chunks. Place 4 tsp of the Cornflour in a large bowl, crack in 4 eggs, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 4-5 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the Onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 80ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.68
for 4 servings · R71.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pineapple Rings needs 6Ayrshire Coconut & Pineapple Lassi 350 ml R22.99 · whole pack (size can't be divided)R22.99
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Edamame Beans needs 400 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 80% of packR71.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cornflour needs 250 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Tamari needs 60 mlAsian Tamari Soy Sauce 200 ml 200 ml at R61.99 · 30% of packR18.60
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Sweet ’n Sour Sauce
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet ’n Sour Pork?
The preparation time for Sweet ’n Sour Pork with tamari-infused rice & crunchy cashews is between 35 and 55 minutes.
What is the total time required to make Sweet ’n Sour Pork with tamari-infused rice & crunchy cashews?
The total time required to make Sweet ’n Sour Pork with tamari-infused rice & crunchy cashews is between 40 and 65 minutes.
How many servings does Sweet ’n Sour Pork provide?
4 servings
What are the main ingredients in Sweet ’n Sour Pork?
Cashew Nut, Cornflour, Edamame Beans, Fresh Coriander, Garlic, Jasmine Rice, Onion, Pickled Bell Peppers, Pineapple Pieces, Pork Fillet, Sweet n' Sour Sauce, Tamari
What is the nutritional information of Sweet ’n Sour Pork?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sweet ’n Sour Pork?
RICE RICE BABY: Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the shelled edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot. ACT CASHEWAL...: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. STICKY & SATISFYING SUPPER: Serve up a large helping of tamari-infused rice and edamame beans, and cover in sweet ’n sour crispy pork. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef! CRISPY PORK: Pat the pork dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl, crack in 2 eggs, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the pork to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the pork for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel. A LIL SWEET & A LIL SOUR: Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to the boil, then immediately remove from heat. Stir through the pork pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving. ALMOST THERE: Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
What should be prepared from my kitchen to make Sweet ’n Sour Pork?
Cashew Nut, Cornflour, Edamame Beans, Fresh Coriander, Garlic, Jasmine Rice, Onion, Pickled Bell Peppers, Pineapple Pieces, Pork Fillet, Sweet n' Sour Sauce, Tamari
How many calories does Sweet ’n Sour Pork have?
calories
How much fat content does Sweet ’n Sour Pork have?
grams