Summary

Ingredients

• 750 g pork, from the neck
• 5 tablespoon soy sauce
• 1 teaspoon paprika powder, hot pink
• 1 onion (s)
• 4 tablespoon oil (peanut oil)
• 250 ml chicken broth
• 1 red pepper (s)
• 150 g mushrooms, small
• 200 g white cabbae
• 2 carrot (s)
• 200 g bean sprouts, fresh if possible
• 4 slices pineapple, fresh or canned
• 2 teaspoons cornstarch
• Cayenne pepper

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Instructions

1. Cut the meat into 2 cm cubes. Mix with 1 tablespoon soy sauce and paprika, leave to rest for 10 minutes. Peel the onion and cut into fine strips. Heat the oil in the wok, fry the meat and onion in it until the meat is browned all over. Stir in the stock and soy sauce and cover the meat and simmer over a gentle heat for about 25 minutes. Clean the peppers, mushrooms and cabbage. Peel the carrots. Cut the bell pepper and cabbage into thin strips, the carrots and mushrooms into small slices. Add to the meat and stew for another 20 minutes, adding some water if necessary. Sort, wash and drain the bean sprouts. Cut the pineapple into pieces. Put both in the wok and heat up. Mix the starch with a little water until smooth, bind the dish with it and season with cayenne pepper.
2. There is also rice.