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This easy sweet and sour pork recipe is quickly becoming a family favourite. It takes just under 30 minutes to make and everyone loves it!

Easy Sweet and Sour Pork Recipe with Coconut Rice & Crunchy Greens

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Main ingredients

  • 4 pork loin medallions
  • 1 tablespoon rapeseed oil
  • 250 g Tenderstem broccoli sliced lengthways
  • 250 g fine green beans chopped in two
  • 1 medium red chilli chopped finely
  • 1 garlic clove crushed
  • 2 inches ginger peeled and grated

For the sauce

  • 6 tablespoons low salt soy sauce
  • 3 tablespoons runny honey
  • 1 teaspoon Chinese 5 spice
  • 1/2 teaspoon ground ginger
  • Zest and juice of 1 lime

For the rice

  • 1 cup Basmati rice
  • 1 tin coconut milk
  • 1 cup water
  • salt

Garnishes

  • Lime wedges
  • Coriander

Instructions

Make the sauce

  1. Pour all the ingredients, except for the lime juice and zest, into a small saucepan. 


    This easy sweet and sour pork recipe is quickly becoming a family favourite. It takes just under 30 minutes to make and everyone loves it!
  2. Bring to the boil, turn down the heat then simmer until reduced by a 1/3rd. It should take approximately 5 minutes.

  3. Take off the heat, add the lime juice and zest and keep aside for later.

Cook the rice

  1. Place the rice, coconut milk, water and a generous pinch of salt in a pan over a high heat. Bring to the boil. 

  2. As soon as it boils, reduce the heat to minimum, cover with a tight lid and leave to cook for 12 minutes.

  3. There is no need to check on it. Simply turn off the heat after 12 minutes and leave the lid on.

Cook the pork

  1. As the rice is cooking, place the pork medallions between two pieces of cling film and bash with the bottom of a pan to flatten (even thickness of about 1cm).
    This easy sweet and sour pork recipe is quickly becoming a family favourite. It takes just under 30 minutes to make and everyone loves it!
  2. Warm a frying pan over a high heat. Add half the rapeseed oil. When warm, lay the medallions in the pan. Cook for 2 minutes on each side or until the juices run clear.
  3. Brush each side with a little of the sauce and turn over in the pan a few times to create a sticky glaze. After a couple of minutes, remove the pork from the pan and allow it to rest.

Cook the vegetables

  1. Clean the pan with a little kitchen towel to remove any burnt bits and excess oil.
  2. Warm the pan over a medium high heat and add the rest of the rapeseed oil.
  3. Add the Tenderstem broccoli and green beans along with 4 tablespoons of water. Cook for 4 minutes before adding the ginger, chilli and garlic and another 2 tbsp of water.
  4. Toss in the pan for a further 3 minutes until the veg is cooked but still crunchy.

Serve

  1. Fluff the rice with a fork. 

  2. Serve with vegetables on top of the rice, sliced pork and a couple of tablespoons of the warmed up sauce drizzled over the top.

  3. Garnish with coriander, lime wedges and extra sauce on the side. Enjoy!