This dish was amazing – the nearest taste to a Chinese takeaway on No Count!

The whole dish, on No Count, is 1 point.

Ingredients (serves 4):

  • 300g pork tenderloin, cut into small pieces with any fat removed
  • 5cm piece of ginger, grated
  • 1 tsp peppercorns, crushed
  • 1 large onion, thinly sliced
  • 2 red peppers, thinly sliced
  • 220g tin of pineapple chunks, in juice
  • 150g baby sweetcorn
  • 2 flat tbsp tomato ketchup
  • 1 flat tbsp Splenda
  • 3 tbsp rice wine vinegar
  • zest and juice of one lime
  • 2 tsp cornflour (1 point)
  • 200g brown rice


  1. Cook the rice separately – I usually cook brown rice for about 40 mins so that it’s softer.
  2. Spray a wok/deep frying pan with Frylight and cook the ginger and peppercorns for 1 minute.
  3. Add the onion, peppers, sweetcorn and pork and cook, stirring, for 10 mins.
  4. Add the pineapple and cook for a further 2-3 mins.
  5. Meanwhile, whisk the pineapple juice, ketchup, Splenda, vinegar, lime zest and juice and cornflour in a separate pan. Gently bring to the boil and simmer, stirring, for 2 mins until thickened.
  6. Pour over the pork and vegetable mixture and stir-fry over a high heat for a minute or two.
  7. Serve with the rice.

I use 50g of rice per person, if they are following WW, but I do weigh out more rice for hubby and son.

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