Sweet and Sour Pork Fillet in Roman Pot with Curry Basmati Rice

5 from 7 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


Sweet and sour pork fillet in a römertopf:

  • 500 g Pork tenderloin
  • 2 piece Egg yolk
  • 2 big pinches Salt
  • 2 tbsp Lemon juice
  • 2 tbsp Pineapple juice
  • 1 tbsp Sweet soy sauce
  • 2 tbsp Flour
  • 6 tbsp Corn oil
  • 200 g 2 Onions
  • 1 Roman pot
  • 300 ml Clear broth (2 teaspoons instant broth)
  • 600 g Fresh pineapple cubes (alternatively canned!)
  • 2 tbsp Tomato paste
  • 1 tbsp Light rice vinegar
  • 1 tbsp Brown sugar
  • 1 tbsp Sweet soy sauce
  • 1 tsp Mild curry powder
  • 1 tbsp Corn starch

Curry basmati rice:

  • 150 g Basmati rice
  • 350 ml Water
  • 0,5 tsp Salt
  • 1 tsp Mild curry powder


  • 4 ½ cherry tomato for garnish


Sweet and sour pork fillet in a römertopf:

  • Soak the Roman pot for approx. 1 hour. Clean / remove the pork tenderloin and cut into slices. Mix the egg yolks (2 pieces), salt (2 big pinches), lemon juice (2 tbsp), pineapple juice (2 tbsp), sweet soy sauce (1 tbsp) and flour (2 tbsp) into a marinade and add the pork fillet strips for approx. 15 Marinate minutes. Heat corn oil (3 tbsp) in a pan and fry half of the marinated pork fillet slices on both sides until golden-brown and pour into the Römertopf. Do the same with the second half of the marinated pork fillets. Peel the onions, cut in half, thirds and put them apart in wedges. Place the onion wedges in the frying pan and fry / stir fry vigorously. Season with sweet soy sauce (1 tbsp). Fill the fried onion wedges into the Römertopf. Clean the pineapple and cut into cubes. Make a clear broth (300 ml) with tomato paste (2 tbsp), light rice vinegar (1 tbsp), brown sugar (1 tbsp), sweet soy sauce (1 tbsp), mild curry powder (1 tsp) and cornstarch (1 tbsp) Mix in the sauce and finally mix in the pineapple cubes. Spread everything over the Römertopf. Cook the Römertopf closed in the oven (attention: do not preheat!) At 200 ° C for approx. 35 minutes and remove.

Curry basmati rice:

  • Bring basmati rice (150 g) in water (350 ml) with salt (½ teaspoon) and mild curry powder (1 teaspoon) to the boil, stir, cook with the lid closed at the lowest temperature for approx. 20 minutes and let cool down well.


  • Press the rice into a round container (cup, etc.) and turn it onto the respective plate. Add sweet and sour pork fillet and garnish with a tomato half, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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