Sweet and sour pork



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Serves: 2


Prep: 10 mins


Cooking: 30 mins


  • 2 Otway Pork tenderloins/loins
  • 2 tbs vegetable oil
  • 2 pork tenderloins
  • 3cm piece ginger (15g), grated
  • 1 tsp Chinese five spice
  • 2 tbs honey
  • 2 tbs tomato passata
  • ¼ cup (60ml) rice wine vinegar
  • ¼ cup (60ml) soy sauce
  • 2 tbs oyster sauce
  • 1 onion, cut into eight wedges
  • 1 red capsicum, sliced
  • 1 green capsicum, sliced
  • 2 stalks celery, sliced
  • Steamed rice, to serve
  • Sliced spring onions, to serve
  • Sesame seeds, to serve


Step 1
Preheat oven to 200°C. Oil the pork, season and set aside.

Step 2
Combine ginger, five spice, honey, tomato passata, oyster sauce, 2 tbs vinegar and 2 tbs soy.

Step 3
Heat a frypan over medium-high heat. Add the pork and sear, turning regularly 3-4 minutes until golden on all sides. Add the ginger mixture, then cook 2-3 minutes until thickened.

Step 4
Remove and place pork on a paper-lined roasting tray. Drizzle over the pan sauce and roast for 15 minutes until cooked through and sticky. Rest, lightly covered in foil, for 5 minutes.

Step 5
Meanwhile, heat remaining oil in a clean frypan over high heat. Add onion, celery and capsicum. Cook, tossing for 3-5 minutes, until charred and softened. Add remaining 1 tbs vinegar and 1 tbs soy. Toss to combine. Remove from heat.

Step 6
Slice pork and top with spring onions and sesame seeds. Serve with steamed rice and capsicum mixture.

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