Quick Pork Wok
20 min
Ready in under 20 minutes and the whole family eats it. Lean pork strips wokked with cabbage, carrot, and green pepper — pick whatever wok sauce you like best.
porkasianquick
Got leftover ribs from Christmas dinner? This Asian-style sweet and sour sauce takes them somewhere completely new — ready in under 20 minutes.
Instructions
- 1
Cut the leftover ribs free from bones and rind, then dice the meat into roughly 2.5 cm cubes.
- 2
Peel and chop the onion and peppers into bite-sized pieces. Finely chop the chili.
- 3
Drain the canned pineapple and save the juice in a small bowl — you'll need it for the sauce. Cut the pineapple rings into smaller pieces.
- 4
Mix together the sugar, soy sauce, apple cider vinegar, and stock or bouillon with the reserved pineapple juice.
- 5
Heat oil in a wok, frying pan, or cast iron pot. Fry the rib pieces, onion, and pepper until the onion starts to soften. Add the chili, grated ginger, and pineapple pieces.
- 6
Pour in the sweet and sour sauce mixture and bring it to a boil. Thicken the sauce with a little cornstarch stirred into cold water, then stir it in until you get the consistency you want.
Per average serving
10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
1mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
1mg
Sodium
Tips from the kitchen
- Save that pineapple juice before you toss the can. It goes straight into the sauce mix, so drain over a bowl and don't pour it down the sink by accident.
- Cut the rib meat off the bone and rind first, then dice. Leftover ribs are usually pretty soft, so they only need a quick fry to warm through and pick up a bit of color.
- Mix the cornstarch into cold water, never straight into the hot sauce. Add it slowly once the sauce is boiling and stop when it coats the back of a spoon. It thickens fast.
- Get the onion and peppers in the pan first and let the onion soften before the chili, ginger, and pineapple go in. The ginger can scorch if it hits the hot oil too early.
- Taste the sauce after it boils. The soy brings the salt and the pineapple juice brings sweetness, so adjust the vinegar if you want more tang.
Ways to vary it
- Swap the pork ribs for leftover roast chicken or turkey if that's what's hanging around after the holidays. Works the same way.
- If you like more heat, leave the chili seeds in or add a second one. A splash of sriracha in the sauce mix works too.
- Toss in a handful of cashews or some chopped spring onion at the end for a bit of crunch.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. It freezes okay, though the peppers go a little soft once thawed. Reheat gently in a pan over medium heat, and add a splash of water or stock if the sauce has thickened too much.
What to serve with it
Serve over steamed rice to soak up the sauce. A side of stir-fried greens like bok choy or sugar snap peas rounds it out.
UC
By Untrained ChefPublished 4 June 2026
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