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Sweet and sour pork with rice in grey bowl.
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5 from 10 votes

Slow Cooker Sweet and Sour Pork

A delicious main meal with Chinese influences, ideal for midweek. Packed with veggies and tender pork.
Course Main Course
Cuisine Chinese, Slow Cooker
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4
Calories 388kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 1 tbsp olive oil
  • 500 g lean pork cut into 3 cm cubes
  • 2 tsp cornflour
  • 227 g can of pineapple chunks in juice
  • 4 tbsp white wine vinegar
  • 50 g soft light brown sugar can also use dark muscovado sugar
  • 1 tbsp light soy sauce
  • 1 onion thinly sliced
  • 1 large carrot peeled and cut into batons (I used my julienne peeler)
  • 1 yellow and 1 red pepper de seeded and cut into strips
  • 75 g unsalted cashew nuts (I omitted these)
  • Small bunch of coriander leaves picked
UK Measurements - US Measurements

Instructions

  • Heat the oil in a frying pan over a high heat and add the pork chunks. Brown on all sides. Sift the cornflour over the pork, turning to coat. Place the pork in the slow cooker (I used a 3.5 litre).
    1 tbsp olive oil, 500 g lean pork, 2 tsp cornflour
  • Place the pineapple and juice in the slow cooker with the pork, and add the vinegar, sugar and soy sauce.
    227 g can of pineapple chunks in juice, 4 tbsp white wine vinegar, 50 g soft light brown sugar, 1 tbsp light soy sauce
  • Add the onion, carrot and peppers, stir to combine and turn the slow cooker on high for 4-5 hours.
    1 onion, 1 large carrot, 1 yellow and 1 red pepper
  • Toast the cashew nuts, if using, in a dry frying pan until golden and evenly coloured. Scatter the toasted cashews and coriander leaves over the pork. 
    75 g unsalted cashew nuts, Small bunch of coriander

Notes

Note: I'm sharing here how I adapted the method from the book I mentioned to the slow cooker, rather than the method given in the book which uses a wok. Any recipe alterations are to adapt the recipe best for the slow cooker.
Recipe tips
  • Rice or noodles go best as sides with sweet and sour pork.
  • Garnish with coriander (cilantro) for some added colour.
  • Vary the vegetables, baby aubergines and chunks of butternut squash would go well.
Storage
Keep leftovers in the fridge for up to 3 days.
Freeze for up to 3 months, in a lidded container.

Nutrition

Calories: 388kcal | Carbohydrates: 33g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 338mg | Potassium: 870mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3510IU | Vitamin C: 46.3mg | Calcium: 44mg | Iron: 3.1mg