Porc aigre-douce!!!!

Sweet sour pork with capsicium and pineapple

Yes, that’s how it is written in French!

This is a short-cut recipe using sweet chilli sauce (which is already sweet AND sour) since I forgot to buy tomato ketchup and the chilli sauce here is kind of…weird-tasting. Mum usually makes this with pork belly cuts or at least the belly cuts WITHOUT the fat and skin before adding in pickled cucumbers (cucumbers in salt and then drained), capsicums and pineapples. I, on the other hand, find that the pickled cucumbers can be a bit tad salty and prefer my sweet sour pork to be just that – sweet AND sour.

Anyway, putting the ingredients together is quick – it’s the preparation that takes time. While pork is the standard meat used for this dish, particularly pork belly which can be quite fattening (no point in putting on weight only to go on weight loss pills to lose the weight), you can substitute with chicken or fish. Beef isn’t quite ideal because most cuts in chunks may result in a tough or chewy texture. Feel free to experiment with all sorts of things like fried tofu (for a vegetarian twist) or even meatballs!!!!

Sweet sour pork

300 gms pork – cut into chunky cubes
1 red capsicum
1 orange/green capsicum
4 rings canned pineapple
2-3 tbsp cornflour plus extra for sprinkling during the marinate
1 egg
4-5 tbsp sweet chilli sauce
Soy sauce
Oil for deep frying


  1. Marinate the pork in some soya sauce and white pepper before sprinkling with the extra cornflour. Place in the fridge for at least 30 minutes.
  2. Remove the marinated pork, add the rest of the cornflour and egg before mixing well. In a wok or pot with enough oil for deep frying, drop the chunks of pork in one by one and fry on high-medium heat until golden brown. Remove, drain and place aside.
  3. Slice the capsicums and pineapples in bite-sized chunks before placing aside. In a wok, stir fry the capsicums and pineapples for 1 minute before adding in the sweet chilli sauce. Toss in the deep fried pork chunks and mix until the chunks are well-coated with the sauce. Add soy sauce and pepper to taste.
  4. Turn off the heat, remove and serve hot with a plate of rice and other side dishes.

You may also like


  1. That looks really good Mabel, Even the pork looks crispy (something I have difficulty getting right maybe cause my oil isn’t hot enough?)
    I need to try it with sweet chilli sauce as it’s the norm here. However, I was so pleased to find Maggi Chilli Sauce at our local store. So glad in fact, I stocked up on 3 bottles…hehe

  2. Allie: Hey Allie, the pork pieces aren’t as crispy as the ones I used to make at home (looks can be very deceptive! LOL!) and I suspect it isn’t the oil (mine was ultra hot when I deep fried them) but the meat itself. Unlike pork back in Malaysia (where most of the blood is drained, I suspect), meat here in Europe is quite bloody…but I’ll need to ask the major domo chef (aka my mum) for tips and etc. Hmmm…

    Lucky you (on the Maggi Chilli Sauce find)! I love Lingams and only managed to find it today (after over a year of staying here). Thankgawd I don’t eat a lot of chilli sauce!!!! XD

Leave a Reply

Your email address will not be published. Required fields are marked *