Sweet & Sour Potjie

Pork marries particularly well with sweet and sour, which is why it is still the most popular item coming out of Chinese take-aways. Now you can relax round the fire and still enjoy the taste of this piquant favourite, even adding noodles at the end so you have a complete meal in one.


Cooking Methods

  • Cooking

Prep Time

45 minutes

Cooking Time

150 minutes


  • 1.2 – 1.5 kg pork potjie mix, or stewing cuts
  • 200 ml soy sauce
  • 50 ml sunflower or canola oil
  • 2 cloves garlic, crushed
  • 5 ml (1 teaspoon) grated ginger root
  • flour, for frying
  • Food Lover’s Canola Oil, for frying
  • 1 large onion, diced
  • 3 celery sticks, sliced
  • chicken or vegetable stock, as needed
  • 2 – 3 carrots sliced on the diagonal
  • 1 large red pepper, cut into dice
  • 1 large green pepper, cut into dice
  • 1 onion, cut into leaves (see below)
  • 1 small pineapple (or half a large), peeled and cut into dice

Sweet n Sour Sauce

  • ½ cup (125 ml) hot water
  • ¼ cup (60 ml) sugar
  • ¼ cup (60 ml) red or white wine vinegar
  • ¼ cup (60 ml) tomato sauce
  • 30 ml honey
  • 15 ml Maizena (optional)


For the Sweet n' Sour Sauce

  1. Mix together all ingredients, ensuring sugar is completely dissolved. Leave aside until required.
    1. Marinate the pork the night before. Mix together soy sauce, oil, garlic and ginger; place pork in bag together with marinade and ensure all meat gets coated. Leave overnight in fridge.
    2. When fire is ready, remove pork from bag, sprinkle with a little flour.
    3. Heat oil in potjie and fry meat until nicely browned.
    4. Add onion and celery and continue to fry until vegetables are soft.
    5. Add stock to pot until only just covering meat; allow meat to simmer taking care that it does not stick on bottom of pot and burn.
    6. When meat is tender, reduce liquid in pot and add carrots; cook until carrots are slightly softened. Add peppers and onion. To create onion leaves, peel and quarter a medium-sized onion; pull apart the layers of onion creating “leaves”.
    7. Cook vegetables and meat, ensuring the vegetables cook without burning but are soft and colourful. Add pineapple and cook for a couple of minutes.
    8. Add Sweet n Sour Sauce to pot; stir in and heat through.
    9. You can also toss in the cooked noodles at this stage, or serve the pork separately on the noodles if you prefer.
    10. To Serve:

      1. ½ -1 packet Egg Noodles 500g, cooked per instructions on packet


The Sweet n’ Sour Sauce recipe makes just over a cup; if you like a saucy dish, double up the ingredients.

What if you do not eat pork?

You can substitute the pork with beef.

Oxtail & Bacon PotjieDeconstructed Apple Pie with Cinnamon Cream