I appreciate a good 70’s throwback recipe. When made at home, this dish can not only hold it’s head high as a true retro great, but also leaves its poor cousins in takeaway land for dust.

I remember this recipe as one of my Dad’s first meals after he graduated from scrambled eggs to magical creations.  The culprit was a shining red wok!  The results led my enthusiastic Dad from burning toast and runny eggs (sorry Dad) to sweet and sour pork and Peking duck in a matter of weeks.  It was a road never to be repaved and now Dad can rustle up a gourmet masterpiece anytime, even without the shiny red wok.

If you can get your hands on some organic local Australian pork then you are off to a brilliant start.  

You will need around 4 pork loin chops 600gm cut into 3 cm pieces (which should feed around 4 people).


For the Pork…

  • ½ cup of plain flour
  • ½ cup of cornflour
  • 2 eggs beaten

For the Sweet and Sour sauce…

  • ½ cup vegetable or chicken stock
  • ½ cup tomato ketchup (sauce)
  • 2 tablespoons brown sugar
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon of cornflour

For the vegetables

  • ½ red pepper
  • 2 sticks of celery cut in batons
  • 2 carrots cut into match sticks
  • 3 x broccolini stems chopped into three pieces, keep the stalks they are tasty!
  • 1 Pak Choy cut into ¼ 
  • 100 gm of green beans topped and tailed and then halved
  • 1 small can of pineapple pieces
  • 2 cloves of garlic crushed
  • 1 small red onion sliced.


Preheat wok/pan with ½ cup of vegetable, canola, rice bran oil.

Mix together flours and season with salt and pepper. 

Coat pork with flour then dip in beaten egg then again in the flour.

Carefully place coated pork pieces a few at a time and cook turning over once they are crispy and brown.  Remove cooked pieces and place on a plate lined with kitchen towel.

Repeat process until the pork is all cooked and set plate aside.

Discard hot oil in a heatproof container.

For the sauce mix all ingredients together and then add cornflour and mix until smooth.

Wipe the wok clean and then add a tablespoon of oil (sesame oil works well with this recipe too)

Firstly add the onions and garlic, stir fry until they start to colour add the carrots, broccolini, beans and celery and cook stirring constantly. Add a ¼ cup of water and place the lid on for 10 minutes to allow the vegetables to steam.  

Stir sauce into vegetables and stir vegetables until the sauce thickens. Add the crispy pork and serve with steamed rice or noodles.