Jamie Oliver Sweet And Sour Pork 

If you’re craving a dish that hits every note on your palate—sweet, sour, savory, and just a little spicy—then Jamie Oliver Sweet And Sour Pork is exactly what you need. This vibrant, flavour-packed recipe brings together tender pork, juicy pineapple, and a zingy balsamic kick in a way that’s so satisfying. I made this on a busy Tuesday night, and it totally surprised me with how easy and quick it came together. (inspired by Jamie Oliver)

Ingredients Needed

For the Pork and Stir-Fry:

• 1 cup long-grain or basmati rice
• ½ pound pork tenderloin, preferably free-range or organic
• 1 small red onion
• 1 red or yellow bell pepper (or ½ of each)
• A thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• ½ – 1 fresh red chile, as you like
• A small bunch of fresh cilantro
• 2-3 tablespoons peanut or vegetable oil
• 1 heaped teaspoon five-spice powder
• 1 teaspoon cornstarch
• 2-3 tablespoons soy sauce
• 1 (8-ounce) can of pineapple chunks
• 2 tablespoons balsamic vinegar
• 1 small heart of romaine or ½ butterhead lettuce, torn into large pieces
• 2 teaspoons sesame seeds
• Sea salt
• Freshly ground black pepper

How To Make Jamie Oliver Sweet And Sour Pork

1. Cook the Rice: Start by bringing a pan of salted water to a boil, then add the rice. Cook it according to the package directions. Once done, drain the rice in a strainer and return it to the pan. Keep it covered to stay warm while you prepare the rest of the dish.
2. Prep the Pork and Veggies: Cut the pork tenderloin into ¾ inch cubes. Dice the red onion and bell pepper to the same size. Peel and finely slice the ginger and garlic, and do the same with the fresh red chile. Pick the cilantro leaves and finely chop the stalks—keep the leaves separate for garnish.
3. Sear the Pork: Heat a wok or large frying pan over high heat until it’s smoking hot. Add 1-2 tablespoons of oil, then toss in the pork and five-spice powder. Stir-fry until the pork is golden and just cooked, then transfer to a bowl with a slotted spoon.
4. Stir-Fry the Veg: Wipe the wok carefully with a ball of paper towel. Reheat the pan and add another splash of oil. Add the chopped onion, pepper, ginger, garlic, chile, and cilantro stalks. Stir-fry for about 2 minutes until they begin to soften.
5. Bring It All Together: Sprinkle in the cornstarch and pour in 2 tablespoons of soy sauce. Stir to coat everything, then add the pineapple chunks with their juice, the cooked pork, and balsamic vinegar. Let it bubble for a few minutes until the sauce thickens slightly. Season with a touch more soy sauce and black pepper to taste.
6. Serve It Up: Divide the rice and torn lettuce between two bowls. Spoon over the hot sweet and sour pork mixture, making sure you get plenty of sauce. Finish with a scatter of sesame seeds and the fresh cilantro leaves.

Why I Love This Recipe

I whipped this up after work one night and couldn’t believe how vibrant and comforting it turned out. The tangy balsamic with sweet pineapple is such a clever twist on classic sweet and sour. My partner loved it so much, we didn’t have any leftovers! It’s the kind of recipe that makes you feel like a kitchen pro, without needing hours to pull it off.

Recipe Tips

• Choose Quality Pork: For best results, go with organic or free-range pork tenderloin.
• Chop Everything First: This stir-fry cooks fast, so have all your ingredients prepped before you start.
• Control the Heat: Adjust the chili to suit your spice preference—or leave it out altogether.
• Thicken as You Go: If the sauce is too thin, let it bubble a bit longer to reduce.
• Lettuce Matters: The fresh romaine or butterhead lettuce adds a crunchy contrast—don’t skip it!

How To Store This Jamie Oliver Sweet And Sour Pork

• At Room Temperature: Only leave out for up to 2 hours, then refrigerate.
• In the Fridge: Store in an airtight container for up to 3 days.
• In the Freezer: Place cooled leftovers in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating:

• Oven: Heat covered at 350°F for 15-20 minutes.
• Microwave: Reheat on medium for 2-3 minutes, stirring halfway.
• Stovetop: Reheat with a splash of oil in a pan over medium heat for 5-7 minutes.

Let’s Answer a Few Questions!

Can I Use Turkey Instead Of Pork?
Absolutely! Just cut it into cubes the same size and cook thoroughly.

What If I Don’t Have Balsamic Vinegar?
You can use a splash of rice vinegar or apple cider vinegar, but balsamic adds that rich, sweet tang.

Can I Make This Ahead?
You can prep all the veggies and meat ahead, but it tastes best freshly cooked.

Is It Kid-Friendly?
Yes! Just go light or omit the chili to keep it mild.

Can I Add Extra Veggies? Totally!
Try adding mushrooms, snap peas, or baby corn.

Nutrition Facts (per serving)

• Calories: 384 kcal
• Carbohydrates: 54g
• Protein: 26g
• Fat: 16g
• Sugar: 31g
• Fibre: 2g

Try More Recipe:

• Jamie Oliver Beef Short Rib
• Jamie Oliver Chicken Jalfrezi
• Jamie Oliver Pork Goulash