Sweet and sour pork with pineapple


A beach in Grand Baie Mauritius
Grand Baie, Mauritius

My husband and I were lucky enough to enjoy a trip to Mauritius for our honeymoon. The minute you land on this small island in the Indian Ocean you really feel as though you have reached tropical territory – stifling heat, humidity, sugar cane fields and leafy green vegetation as far as the eye can see.

Mauritian cuisine is as diverse as its people, with influences from France, China and India to name a few. We enjoyed incredible curries, seafood, beef chop suey and samoosas. Whatever it is that your tastebuds fancy you are likely to find it here!


We were based in Grand Baie for our stay, a coastal town in the north. Here we enjoyed ambling the streets and exploring the markets and temples. Something that stands out in my mind is the sight of the many street vendors selling fresh, locally grown (not to mention peeled and ready to eat) pineapples to passers by. Enjoying a juicy pineapple as you stroll along the beach comes highly recommended!

Back to Cape Town now, and I happened to have two sweet, juicy queen pineapples sitting on my kitchen counter so felt obliged to include them in today’s Mauritian inspired recipe. I must say though, with so much culinary inspiration I know I will be revisiting this gorgeous island in a future “Traveling Foodie” post!



For the pork:

  • 1 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp lemon juice
  • 400g pork, cut into strips

For the sweet and sour sauce:

  • 80ml light brown sugar
  • 1 tbsp cornflour
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 80ml white vinegar
  • 80ml water

To assemble:

  • 1 tbsp sunflower oil
  • 1 red onion, quartered and layers separated
  • 1 medium carrot, cut into julienne strips
  • 1 cup pineapple chunks
  • 1 cup basmati rice, cooked
  • coriander leave to garnish (optional)
  • sesame seeds to garnish (optional)

1.) Start by preparing your pork. Combine the soy sauce, minced garlic, minced ginger and lemon juice in a bowl. Add the pork strips and toss them in the sauce to coat, then set aside to marinade.

2.) To make the sweet and sour sauce place the brown sugar and cornflour in a small saucepan. Add the soy sauce and tomato paste and mix, then add the vinegar and water. Mix well to get rid of any lumps, then stir over a medium heat until the sugar has dissolved. Continue to stir for a few minutes until the sauce starts to thicken, then take off the heat and set aside.

3.) Heat the sunflower oil in a wok or large frying pan. When the oil is hot add the marinated pork and fry until the strips are just cooked through. Transfer the pork to another dish and keep warm.

4.) Add the red onion pieces and carrot strips to the same hot wok/frying pan and fry for a few minutes. Add the pineapple pieces, cooked pork and sweet and sour sauce. Continue to stir on the heat for another minute until everything is heated through.

5.) Serve with basmati rice and garnish with fresh coriander leaves an/or sesame seeds if using.

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