top of page
  • Writer's pictureBig Spice

Sweet and Sour Pork

What’s been the best meal you’ve made this week? This S&S pork is a delicious way to incorporate you jar of big spice into your weeknight meals. Quick, easy, BIG on flavour.

For rice:

1/2 cup of rice

1 cup chicken stock

1/4 cup of frozen peas

1 tsp seasoned rice vinegar (optional)

For pork:

1 pork chop


Canola oil (or preferred cooking oil)

For sauce:


1 tsp of Ginger powder

1/4 cup Soy sauce

1/4 cup Rice vinegar

1 tbsp Ketchup

1 tbsp Honey

(Adjust to your preference)

For garnish: 1 large egg, green onion, thinly sliced radicchio or radish, sesame seeds

Optional heat: Sriracha

1. Cook rice as usual. Just add in the frozen peas. (Rinse your rice before hand if you’re up for it.)

2. Rub the meat with SPGO. Use as much or as little as you prefer.

3. Heat oil on medium/medium high. Place pork chop into the pan. Let cook until a nice crispy outer crust develops.

4. Flip pork chop and repeat.

5. When pork chop is done. Remove and let rest for 5 mins.

6. In the same pan, fry your egg. When finished place on a plate for later. Turn heat to medium low.

7. Prep a small cornstarch slurry (1 tsp cornstarch, 1 tbsp water)

8. In a small bowl mix together the remaining sauce ingredients. Pour mixture into pan. Don’t let it burn.

9. Slowly add in the slurry to get the sauce to your desired consistency.

10. While the sauce reduces, chop your pork into bite size pieces. Add to sauce just long enough to coat and warm up.

11. Rice should be finished by now so add a portion to your bowl as the based then place your egg right on top of the rice, followed by the pork, then finish with garnishes of choice.

12. Yum that up. Serves 1-2.

Let us know what you think below? Anything we could add?

24 views0 comments

Recent Posts

See All


bottom of page