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Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman’s Weekly’s healthier sweet and sour pork.
Costs: Cheap as chips
Woman’s Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies
By Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe
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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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|This is what our 6-pounder looked like. Would a
20 pounder work as well? Spoiler Alert: Yes.
The most common question after we posted our now famous
“Method X” for making perfect prime rib was “will this work with much bigger,
full-size roasts?” Since I‘d only used the method on smaller specimens, I was
hesitant to green-light much larger pieces of beef without having tested it
“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on
three 18 to 21 lb. roasts using three different ovens in three separate ski
condo ovens, all with different thermostats. All came out perfectly. I had 29
very pleased snowmobilers!”