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Sweet and Sour Pork Belly baked in one pot

November 2, 2019 by Tania 7 Comments

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Do you love Pork Belly but aren’t confident to cook it?

Well, this Sweet and Sour Pork Belly is baked in sauce and it’s both easy and totally gives you the luscious taste of soft Pork Belly. Plus did I say it’s tray baked? That means you put it in the oven and come back when it is done.

Pork belly rashers tray baked in sweet and sour sauce

I do love Pork belly with crispy skin but this Pork belly has no such thing. Though it does have that unctuous melt in the mouth texture of slow-cooked pork. And still, more than that, who doesn’t like Sweet and Sour Pork?

It’s the sort of sweet and sour I like. There are no thickeners to make gloopy sauce and no batter coating the pork. I am sorry if your childhood memories stretch to such sweet and sour pork atrocities.

I have a few of those. As a kid we often went to the Chinese restaurant in our town. Each and every town in Australia once had such a Chinese restaurant. We thought the food was exotic and exciting not realizing that some of that Chinese food was adjusted for our uneducated palates. I remember excessive batter, thick overly sweet sauce and on the occasion, we were allowed deep fried ice cream to finish.

When I was older I traveled to Thailand and fell in love with their version of sweet and sour. It includes stir-fried tomatoes, cucumbers, chilli and lots of coriander. This sweet and sour is based a little more on the Thai style sweet and sour.

Here’s what you’ll need to make your Sweet and Sour Pork Rashers baked in Sticky Sauce

  • 1.
  • 2.
  1. You’ll need a 400 gm can of chunky pineapple in pineapple juice. Pork belly rashers, onion, garlic, ginger, sweet soy, soy sauce and chopped coriander
  2. Start by putting the sweet soy sauce into a bowl.
  • 3.
  • 4.

3. Add the light soy

4. Add the ginger, garlic and chopped coriander

  • 5.
  • 6.

5. Next, add the juice, brown sugar and the pineapple and stir well.

6. Marinate the Pork Rashers in the mixture for 10 minutes but if you have time overnight will make this SO good.

  • 7.
  • 8.

7. You will need an ovenproof baking dish approx. Add the sliced onions

8. Next, add the Pork rashers and all of the marinade

If you like this recipe then try these too

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Sweet and Sour Pork rashers baked in sticky sauce

Sweet and Sour Pork Belly rashers baked in one pot

5 from 3 votes
Do you love Pork Belly but aren't confident to cook it? Well, this Sweet and Sour Pork Belly is baked in sauce in a tray and is both easy and totally gives you the luscious taste of soft Pork Belly. Plus its tray baked means you put it in the oven and come back when it is done



Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Servings: 4
Course: dinner, Maincourse
Cuisine: Asian Fusion
Ingredients Method Notes

Ingredients
  

  • 80 ml sweet soy sauce ketchup manis about 4 tablespoons
  • 100 ml soy sauce light premium almost 1/2 cup
  • 60 ml sweet chilli sauce Thai style 3 Tablsp
  • 100 gm brown sugar
  • 4 cloves garlic grated
  • 2 -3 tablespoons grated ginger peeled and finely grated
  • 1 bunch coriander chopped very fresh as possible with roots
  • 1 Tablespoon turmeric fresh grated **optional
  • 400 gm pineapple chunks in natural juice is best
  • 150 gm brown onion chopped into fingers (1 onion)
  • 1 kg pork rashers or approximately 6 to 8
Cucumber and Carrot Salad
  • 200 gm carrot or about 2 large, grated
  • 250 gm Lebanese cucumber or 2 large, quartered and sliced
  • 2 sprigs coriander fresh chopped
  • 12 leaves mint chopped in threes
  • 30 gm sugar caster or 2 Tablespoon, more if you like
  • 80 ml rice wine vinegar 4 tablespoons ( approx 1/3 cup)
  • 40 ml fish sauce or light soy, 2 tablespoon
  • 40 ml lemon juice 2 tablespoon (1/2 lemon)
rice to serve

Method
 

  1. You will need a baking tray or le Cruiset dish approx 24 cm x 13. Set the oven to 190 C
  2. Mix the sweet soy, soy sauce, sweet chilli sauce, brown sugar, garlic, grated ginger, the chopped stems and roots of coriander and the pineapple chunks and juice. Stir well. Taste and add salt if necessary. You may need a good pinch.
  3. Add the pork rashers to the marinade. This can be marinated overnight if you like, otherwise go on.
  4. Put the chopped onions into the baking dish and lay the rashers over the top. Tip all the contents of the marinade into the tray
  5. Bake for 1 -1/2 and hours depending on the Pork used
Cucumber and Carrot salad
  1. Make the dressing by mixing all of the ingredients together. Stir well or use a jar to shake up the ingredients and set aside
  2. Cut the cucumbers into fine rounds. Put into a bowl
  3. Grate the carrots and add to the cucumbers
  4. Pick the leaves from the coriander and mix it into the salad.
  5. Cut the leaves into three and add to the salad. When ready to serve add the dressing and toss

Notes

If the Pork rashers are extra meaty (with less fat) they will take another 30 minutes or so before they are fork tender. 
The dish doesn’t need to be covered. The Sweet and sour will become golden and coloured in the last 20 minutes or so of baking.
Fan forced ovens have a 5 –10 degree higher temperature than a standard oven and you should watch the dry heat and temperature of this sort of oven. The temperature can be rduced in the last 20 minutes if it is colouring and drying out too fast.
There is enough sauce left in the dish to spoon it over the rashers when the dish is cooked
Serve the Pork with rice and Cucumber Salad. 
You can add fine chopped spanisg onion or shallots to the salad if you like these
www.mykitchenstories.com.au

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Filed Under: Lamb/Beef/Pork, One pot cooking, RECIPES Tagged With: Easy dinners, family food, One pot cooking, oven baked pork, Pork, recipes using pork belly, sweet and sour, sweet and sour pork

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Reader Interactions

Comments

  1. Articles Teller

    December 4, 2019 at 5:26 pm

    Thank you Tania for this Quality Post. Thumbs Up

    Reply
    • Tania

      December 9, 2019 at 2:28 pm

      Thanks for reading!

      Reply
  2. Eha

    November 16, 2019 at 10:49 am

    5 stars
    Tania, you are the first person in a long while to make me want order pork belly in my shopping list ! Yes, I so remember our learning curve in Asian cuisine way back and that included all that batter and sweetness ! I love your ingredients and methodology but am still looking somewhat unsure about the pine . , . ? Love the coriander and turmeric notes and shall try soonest . . . So easy to boot !

    Reply
    • Tania

      November 16, 2019 at 9:43 pm

      Hi Eha now, if you don’t like Pineapple you need to just add the juice and skip the pineapple pieces. You could also add some capsicum or greens in the last 15 minutes to replace the pineapple

      Reply
    • Tania

      December 9, 2019 at 2:31 pm

      Thanks so much Eha!!

      Reply
  3. angiesrecipes

    November 16, 2019 at 6:11 am

    I am a huge fan of pork belly. This looks right up my alley, Tania.

    Reply
    • Tania

      November 16, 2019 at 9:46 pm

      Thanks Angie yes it is really delicious

      Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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33 shares