Sweet & Sour Soyapork Recipe

Rehydrate

Place the textured soy protein in a heatproof bowl. Pour 2 cups hot water or hot vegetable broth over it, pressing down so the flakes are submerged. Let sit 10 minutes, then drain well in a fine mesh sieve, squeezing gently to remove excess liquid. Break up any large clumps so the texture is shredded-pork like.

Season

Transfer the drained soyapork to a bowl. Add 1/2 tsp salt, 1/4 tsp black pepper, grated ginger and half the minced garlic (1 1/2 cloves). Toss to combine and let sit while you prepare other ingredients (5 minutes).

Pan-fry

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned soyapork in an even layer. Let cook, undisturbed, 2 minutes to get some color, then stir and continue frying 3–4 minutes until lightly browned and slightly crisp at edges. Transfer to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon vegetable oil and reduce heat to medium. Add the remaining minced garlic and the white parts of the spring onions; sauté 30 seconds until fragrant. Add the julienned carrot and stir-fry 2 minutes until it begins to soften but remains crisp. Add the sliced red and green bell peppers and cook 1–2 minutes until just tender-crisp. Add the pineapple chunks and stir 1 minute to warm through. Push the vegetables and pineapple to the side of the pan.

While vegetables cook, whisk together in a bowl: 3 tbs light soy sauce, 3 tbs rice vinegar, 4 tsp brown sugar, 3 tbs ketchup, 1/2 cup pineapple juice, 1/4 cup water, 1 tsp chili sauce (optional), and 1/2 tsp sesame oil. In a small ramekin mix 1 1/2 tsp cornstarch with a tablespoon of cold water to form a smooth slurry; add to the sauce and whisk briefly.

Pour the sauce into the skillet with the vegetables and pineapple. Stir and bring to a gentle simmer over medium heat so the cornstarch activates and the sauce thickens, about 1–2 minutes. Taste and adjust: add a pinch more sugar if too tart, or a splash more vinegar if you want brighter acidity.

Return the browned soyapork to the skillet and toss everything together so the soyapork is fully coated in the sweet-and-sour sauce. Cook 1–2 minutes more to meld flavors and ensure everything is heated through. If the sauce is too thick, add 1–2 tablespoons water to loosen to your preferred consistency.

Stir in the green parts of the sliced spring onions. Drizzle with 1/2 tsp toasted sesame oil (if you like more, add to taste). Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro, if using.