Skip the takeaway and try this easy stir-fry recipe at home

Crispy sweet and sour pork

Serves 2

INGREDIENTS

For the pork

400g thick-cut pork loin, excess fat and sinew trimmed, cut into bite-sized pieces

Vegetable oil, for deep-frying

2 new potatoes, or regular potatoes, cut into 1cm pieces

30g cooked bamboo shoots, cut into bite-sized pieces

2 dried shiitake mushrooms, rehydrated and quartered

¼ onion, cut into bite-sized pieces

⅓ green pepper, cut into bite-sized pieces

¼ fresh red chilli, cut into bite-sized pieces

For the seasoning and batter

2 tsp soy sauce

Freshly ground black pepper, to taste

1 tbsp Chinese rice wine or sake

1 tbsp water

1 tsp vegetable oil

2 tbsp potato starch, dissolved in 2 tbsp water

Potato starch, for coating the pork

For the sweet & sour sauce

2 tbsp soy sauce

2 tbsp vinegar

1 heaped tbsp sugar

½ tsp salt

3½ tbsp water

2 tsp vegetable oil

2 tbsp potato starch, dissolved in 2 tbsp water

METHOD

Place the pork in a bowl and season with the soy sauce, black pepper and Chinese rice wine. Rub the seasoning into the meat until well coated.

Add 1 tbsp water and massage into the pork. Add 1 tbsp vegetable oil and the dissolved potato starch, then mix gently until the pork is coated in a light batter. Scatter generously with dry potato starch, squeezing the pork gently so each piece is fully coated.

Heat enough oil to cover the pork in a wok or high-sided frying pan over a medium-high heat. Roll the pork into small balls in your hands. Once the oil is hot, carefully add the pork and deep-fry for about 1 minute, until crispy all over. Remove with a slotted spoon and drain on kitchen paper.

Lower the heat slightly. Add the potato pieces and fry for around 3 minutes. Return the pork to the oil along with the bamboo shoots and continue frying. After about 1 minute, add the mushrooms. After another minute, add the onion, green pepper and red chilli. Fry for a final minute, then remove everything from the oil and drain thoroughly.

To make the sauce, mix the soy sauce, vinegar, sugar, salt and water in a small bowl.

Remove the deep-frying oil from the wok and heat 2 tsp vegetable oil over a medium heat. Add the sauce mixture and bring to the boil, then whisk in the dissolved potato starch, stirring continuously, until the sauce becomes glossy and thickens.

Add the fried ingredients back to the wok and toss gently to coat everything evenly in the sauce. Serve immediately.

Recipe credit: Makiko Sano Stir Fry

Photography: Simon Smith 2026 photography