We bring you a delicious recipe for a quick and easy midweek supper. As usual, the recipe is simple to prepare and perfect for those looking to fit healthy eating into a busy lifestyle.

We’d love to see how you get on, so send in pics of your efforts to info@melanmag.com and we’ll feature on our social media.


Preparation time: 10 minutes

Cooking time: 15 minutes



3 balls of Opies’ Stem Ginger in Syrup (chopped)

500g (1lb) pork fillet (cubed)

350g (11oz) canned pineapple pieces

1 medium onion (chopped)

½ red pepper (de-seeded and cubed)

½ green pepper (de-seeded and cubed)

1 glass sherry

4tbsp light soy sauce

30ml red wine vinegar

30ml ginger syrup (from the jar)

1 tbsp brown sugar

1 tbsp tomato purée

1 tbsp sunflower oil

1 tbsp cornflour



Heat oil in a pan and cook onions, pork and peppers for 3-4 minutes

Combine the pineapple pieces and juice, chopped ginger, ginger syrup, sherry, vinegar, tomato purée and light soy sauce

Add o the pan and cook gently for 8-10 minutes until the pork is cooked

Blend the cornflour with a little water to form a smooth paste, add to the pan stirring continuously until the sauce thickens

Serve with rice or noodles

Dish of the week: Sweet & Sour Pork with Ginger




Recipe supplied by Opies

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