Takeaway-Style Sweet & Sour Minced Pork With Pineapple

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Sweet pineapple and pork in a tangy sauce. This homemade version of a takeaway classic is made using many ingredients you probably already have in your kitchen, and it takes just 10 minutes to prepare. A guaranteed family favourite.

recipe updated Sep 14, 2020


  • Onion icon
    1 (about 140 g)
  • Pineapple icon
    225 (about 306 kg)
  • Ginger icon
    1 tbsp (about 5.55 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Ground pork icon
    Ground pork
    500 g (about 2 ¼ cups)
  • Ketchup icon
    ¼ cup (about 72 g)
  • Cornflour icon
    2 tsp (about 5.3 g)
  • Dark soy sauce icon
    Dark soy sauce
    2 tbsp (about 36 g)
  • Rice wine vinegar icon
    Rice wine vinegar
    2 tbsp (about 30 g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (about 12.15 g)
  • Water icon
    800 L (about 800 kg)
  • Rice noodles icon
    Rice noodles
    400 g (about 1 ½ cups)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Large serving bowl

Step preview

  1. Add sunflower oil to a clean frying pan
  2. Heat in frying pan - high heat
  3. Add ground pork and onion to the frying pan
  4. Fry in frying pan until just cooked - approx 4 min
  5. Add pineapple to the frying pan
  6. Add ketchup, ginger, cornflour, dark soy sauce, rice wine vinegar and brown sugar to a clean medium bowl
  7. Whisk until well combined then set aside
  8. Add red bell pepper to the frying pan
  9. Fry in frying pan - approx 3 min
  10. Transfer sauce to frying pan
  11. Stir continuously until thickened
  12. Add water and rice noodles to a clean large saucepan
  13. Cook until al dente - approx 7 min
  14. Drain
  15. Transfer noodles to 4 large serving bowls
  16. Transfer content of frying pan to 4 large serving bowls
  17. Serve immediately
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