Wholesome Cook

Sweet and Sour Pork

As you know, I love the Anathoth brand of jams and relishes – only the best natural ingredients are used to make the preserves and you can actually taste the difference. When I was sent a sampler box of their recently released relishes to try I got really excited at the opportunity to cook with them.

While this is not a traditional recipe for bright orangy red sweet and sour sauce and pork that is deep fried, it’s a quick and completely additive free alternative that tastes great and is simple enough to make even for the most novice cooks.

The tomato relish is full of flavour and a spice – the ingredients closely match what is commonly found in a sweet and sour sauce, making it a perfect for this dish. Fresh pineapple lends a nice hint of acidity to the dish, while the cucumber provides a burst of freshness.

Leftovers are great for a lunch box the next day.

Serves 4

Sweet and sour pork

This is a great, quick alternative to takeaways, and because it uses Anathoth’s tomato relish as sauce, it is completely additive free.

  • 400g pork scotch fillet
  • 300g fresh pineapple pieces
  • 1 cucumber
  • 1 small red capsicum
  • 1 small brown onion
  • 1 (400g) pottle of Anathoth tomato relish
  • 1 tbsp plain flour
  • 3 tbsp peanut oil
  • salt and pepper
  • sesame seeds to serve

To perpare ingredients: slice cucumber longways, scrape out seeds with a spoon. Peel onion and cut into quarters longways. Trim scotch fillets of all the fat, slice meat pieces into thin strips. Season with pepper and a pinch of salt, dust with flour.

To make sweet and sour pork: heat 1 tbsp of peanut oil in a wok. Stir fry capsicum, pineapple and onion until softened and lightly charred. Remove from wok. Heat remaining oil until smoking hot, add pork and stir fry until nicely browned. Add cooked pineapple, onion and fresh cucumber. Pour in the relish and stir to heat through and combine.

To serve: divide between 4 serving bowls, sprinkle with some sesame seeds and serve with a side of steamed rice.


muppy August 5, 2011 at 1:23 pm

What a great idea, looks and sounds delicious. I didn’t know they made relish.

Wholesome Cook August 5, 2011 at 9:50 pm

They’ve launched their relish in the Australian market recently. Also in the range is a zucchini relish and a farmstyle pickle – both delectable!

Sherilyn @ Wholepromise August 5, 2011 at 3:19 pm

This looks delicious and something the whole family would love and enjoy. Yum!

Wholesome Cook August 5, 2011 at 9:49 pm

We all loved it – even the kids!

What's for tea tonight dear? August 5, 2011 at 7:11 pm

Sounds great. Do you know if Anathoth products are sold in the UK?

My own version is made without if you can’t find them .

Wholesome Cook August 5, 2011 at 9:48 pm

I’m not sure but I’ll find out for you, thanks for sharing your recipe too!

Rufus' Food and Spirits Guide August 6, 2011 at 1:53 am

Great recipes. I also really like the close up photo next to the broader shot!

Miss Piggy August 6, 2011 at 9:09 am

Wow, this looks so simple – I’m going to try it…and I like that the pork is not deep fried! So…can I find Anathoth’s tomato relish in my coles???

Wholesome Cook August 6, 2011 at 9:24 am

You should be able to – Coles and Woolies, plus most Super IGAs stock them…

Sara @ Belly Rumbles August 6, 2011 at 2:16 pm

Nice and easy for an “I’m stressed again, running late from work & now I need to cook” dinner for the family.

Just A Smidgen August 8, 2011 at 1:49 am

I’ll have to try to find that relish here in Canada just so I can try out your recipe, my kids would love this…

Wholesome Cook August 9, 2011 at 11:25 am

Hi there, I have been advised by Anathoth that their products are currently only available in New Zealand and Australia. But I am sure if you look in the health food aisle in your supermarket you may come across a good substitute… Or you can always plan your next holiday to the Antipodes and pick some up here :-)

Just A Smidgen August 9, 2011 at 12:08 pm

Well, now that is an awesome solution:) I’d love that, it must be beautiful there!!

Wholesome Cook August 9, 2011 at 12:12 pm

Albeit slightly pricey… :-) Hope you find something similar that works with the rest of the recipe!

One Pot Paella-style Basmati & Meatballs | Wholesome Cook April 21, 2016 at 7:30 pm

[…] Not to mention the convenience of steam-pouches. Personally, I don’t microwave the rice, instead I prefer to steam it for a couple of minutes to heat it through or add it to saucy numbers like this paella-meatball number or even the Sweet and Sour Pork in the archives here. […]


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