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Blood Orange Sweet And Sour Pork

4.3/5 (7 Reviews)


  • 600 gm diced pork
  • ¼ cup plain flour
  • 1 brown onion (sliced)
  • 2 cloves garlic (peeled and chopped)
  • 1 cup passata
  • 1 tbsp ginger powder
  • ½ tbs 5 spice powder
  • ¼ cup soy sauce
  • 1 ½ cups Bundaberg Blood Orange
  • 1 tbsp brown sugar
  • 1 cup diced red capsicum
  • 1 cup diced green capsicum
  • 1 cup chopped green beans
  • 1 cup pineapple pieces
Serves 6-8 Serves 6-8

Let's Cook!

  • Combine

    Step 1

    In a large frypan or wok, heat a small amount of vegetable or peanut oil. Toss the diced pork in small batches in the flour and seal in the hot oil and remove to a plate with absorbent paper to drain. Repeat until all the pork is sealed.

  • Combine

    Step 2

    Clean the frypan and add a small amount of oil and stir fry the onions and capsicums on high heat until they soften. Add the garlic, passata, soy sauce, Bundaberg Blood Orange, brown sugar, ginger and 5 spice powders and bring to a boil.

  • Combine

    Step 3

    Return the pork pieces to the sauce, turn the heat down to medium and cook for a further 10 minutes or until sauce begins to thicken. Add the beans and pineapple pieces and stir through for another couple of minutes.