The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & Sour Pork with with Brown Rice & Pineapple
Free-range British pork is delicious in your Friday night favourite. Featuring juicy peppers and sweet chunks of pineapple. Served with fibre-filled brown rice, spring onions, and our signature sweet & sour sauce. Easy, speedy and delicious!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 spring onion
- 1 onion
- 1 pepper
- 139g tinned pineapple (use half) (Pineapple, pineapple juice)
- 300g free-range diced pork
- 1 tbsp cornflour
Nutritional Information
Calories: 520
Protein: 41g
Carbs: 63g
Fat: 12g
Ingredients
- 1 pepper (use half)
- 139g tinned pineapple (use a quarter) (Pineapple, pineapple juice)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 spring onion
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey (use half)
- 1 x 150g free-range diced pork
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 onion (use half)
- 1 pepper (use half)
- 1 tbsp cornflour (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 511
Protein: 41g
Carbs: 63g
Fat: 11g
Sweet & Sour Pork with with Brown Rice & Pineapple
Free-range British pork is delicious in your Friday night favourite. Featuring juicy peppers and sweet chunks of pineapple. Served with fibre-filled brown rice, spring onions, and our signature sweet & sour sauce. Easy, speedy and delicious!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a small bowl, a sieve & a measuring jug
Get sizzlin'
- Add the cornflour and diced pork to the large bowl with a generous pinch of salt and pepper. Toss to coat evenly
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pork and cook for 5 mins, until turning golden brown
Prep time
- Meanwhile, dice the peppers and onion into 2cm chunks. Thinly slice the spring onions, keeping the white and green parts separate
- Drain the half tin of pineapple, reserving 2 tbsp of the juice (1 tbsp for 1 person) for later
Add the veg
- When the pork is golden, add the pepper, onion, spring onion whites and pineapple to the pan
- Cook for another 5-7 mins, until the veg is soft and the pork is cooked through
Make the sweet & sour sauce
- In the small bowl, mix together the ketchup, tamari, vinegar, honey and the reserved pineapple juice
- Add the sauce to the pork pan and simmer for 1-2 mins, until thick and glossy
Heat up the rice & plate up
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water (25ml for 1 person) and a pinch of salt. Cook for 2-3 mins, until piping hot
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the sweet & sour pork between bowls, with the rice alongside. Scatter over the spring onion greens
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