Celebrate Chinese New Year with your favourite Chinese style dish, sweet and sour pork. I use tomato sauce in this recipe for an easy and tasty adaptation.

Serves 4



300g lean pork pieces (we love NZ Pork)

1 tsp grated fresh ginger

1 tbsp soy sauce (we love Lee Kum Kee)

1 tablespoon sake or dry white wine


1 small onion

½ green capsicum

6 button mushrooms (we love Meadows)

½ carrot

1 small potato

6 snow peas

Oil for frying (we love Olivado)

The Sweet & Sour sauce:

4 tablespoons tomato sauce or ketchup

4 tablespoons white vinegar

2 tablespoons sugar

½ cup water

1 teaspoon soy sauce

½ teaspoon salt

White pepper

1 ½ tablespoon corn flour



  1. Marinade pork in grated ginger and soy sauce for at least 10 minutes.
  2. Peel and cut potato and carrot into small pieces. Cut onion and capsicum into small pieces, cut mushrooms and snow peas into halves.
  3. Heat oil in a wok or frying pan until it reaches moderately hot. Deep fry potato and carrot pieces until cooked. This would take about 2-3 minutes. Drain on kitchen paper. Set aside.
  4. Pat dry pork with kitchen paper and dust with corn flour. Deep fry pork pieces until cooked and golden.
  5. Discard the deep frying oil leaving about a tablespoon of it in the pan. Stir fry onion, capsicum, mushroom and snow peas until just cooked through. Add deep fried potato, carrot, and pork. Stir.
  6. In a small bowl, mix all ingredients for sweet and sour sauce. Add sauce in the frying pan (or wok) and continue stir frying until the sauce thickens.

Tip; add bamboo shoots, shiitake mushrooms, water chestnuts for more authentic dish. Serve with plain steamed rice.

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