Pork stir fry cake

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  • 300 g diced pork
  • 150 g of sauteed vegetables
  • 2 tablespoons sweet and sour sauce
  • 1 1/2 teaspoon dried parsley
  • 3/4 tablespoons of powdered sauce
  • 1/2 teaspoon salt and pepper * to taste
  • 2/3 cup plain flour
  • 1 tablespoon butter
  • 2/3 cup milk


  1. Preheat oven to 210C (forced 180C fan).

  2. Cook the meat for 10 minutes.

  3. Add the vegetables and cook for another 5 minutes.

  4. Add parsley, sauce, sauce, and salt and pepper. Stir and simmer 2-3 minutes.

  5. Meanwhile, prepare the dough by rubbing the butter with the flour until it looks like breadcrumbs. Add milk and mix.

  6. Place the mixture in a 2-4 L saucepan and place the puff pastry mixture on top.

  7. Reduce oven temperature to 180 ° C (forced fan to 160 ° C) and bake for 15 minutes or until batter is browned on top.


  • 1 wooden spoon
  • 1 saucepan


I have used cut and diced pork into 2cm cubes when diced pork is not available. You can freeze the filling and use it in a machine to make cakes on demand. Use the sauce of your choice, eg. sweet and sour, plum, soy and butter or margarine.

Pork sautéed

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