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Sweet and Sour Pork

Sweet and Sour Pork

with Mango and Sticky Rice

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Tangy vinegar, savory soy sauce, and spicy ginger make the base to this nontraditional sweet and sour sauce. Sweet bell pepper and mango elevate this revamped take-out dish even further.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Pork Chops

¾ cup

Basmati Rice

1 unit


1 unit

Red Bell Pepper

2 clove


1 thumb


2 unit


2 tablespoon

White Wine Vinegar

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon

Corn Flour

Not included in your delivery

2 teaspoon


2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Energy (kJ)2845 kJ
Fat26 g
Saturated Fat0 g
Carbohydrate70 g
Sugar0 g
Dietary Fiber5 g
Protein42 g
Sodium654 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Bring 1 ½ cups water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice to the boiling water, reduce to a simmer, and cover for 15 minutes, until tender.


Meanwhile, mince or grate the garlic. Core, seed and remove the white ribs from the bell pepper, then finely dice. Peel and cube the mango, being careful to cut around the flat pit. Peel and mince the ginger. Thinly slice the scallions, keeping the greens and whites separate


Cut the pork into 1-inch cubes, then season on all sides with salt and pepper. Place the pork and corn flour in a medium bowl and toss to coat.


Heat 1 tablespoon oil in a large pan over medium-high heat. Working in batches, if necessary, add the pork to the pan and cook, turning occasionally, until browned on all sides, about 4 minutes. Set aside.


In the same pan, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper, and garlic and cook until softened, 3-4 minutes. Add the mango, ginger, soy sauce, vinegar, and 2 teaspoons sugar to the pan and bring to a simmer


Return the pork to the pan and toss to combine. Season with salt and pepper.


Serve the pork atop the rice and sprinkle with scalliongreens. Enjoy!