Summary

Ingredients

• 150 ml vegetable oil, (for deep-frying)
• 225 g pork tenderloin (s), cut into 1 cm cubes
• 1 onion (s), sliced
• 1 bell pepper (s), cut into strips
• 225 g pineapple, pieces
• 1 small carrot (s), cut into small strips
• 25 g bamboo shoot (s)
• 125 g flour
• 1 tablespoon cornstarch
• 1 ½ teaspoon baking powder
• 1 tablespoon vegetable oil

For the sauce:

• 125 g suar, liht brown
• 125 ml vinegar (white wine vinegar)
• 2 cloves garlic, crushed
• 4 tablespoon tomato paste
• 6 tablespoon pineapple juice
• 2 tablespoon cornstarch

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Instructions

1. Sift the flour for the dough and place in a mixing bowl along with the cornstarch and baking powder. Add 1 tablespoon of vegetable oil and approx. 175 ml of water to make a thick, smooth dough.
2. Heat the vegetable oil in a wok. Dip the pieces of meat cut into cubes in the dough and cook in portions. Lift out and drain on paper towels, keep warm.
3. Drain the oil except for 1 tablespoon from the wok. Add the onion, paprika, pineapple pieces, carrots and bamboo shoots and pan-fry for 1-2 minutes. Remove and set aside.
4. Mix all ingredients for the sauce together and pour into the wok. Bring to a boil and stir until the sauce is slightly thickened. Cook for 1 minute and then return the meat and vegetables to the wok. Fry for another 1-2 minutes and serve with rice or pasta.