Summary

Ingredients

• 500 g pork, from the topside
• 5 tablespoon soy sauce
• 1 egg white
• 3 tablespoon cornstarch
• 1 onion (s)
• 2 cloves garlic
• 1 piece (s) ginger, fresh (apricot-sized)
• 1 red pepper (s)
• 2 carrot (s), about 150g
• 250 g pineapple, pieces and juice from the can
• 2 tablespoon sherry, dry
• 3 tablespoon tomato ketchup
• 3 tablespoon vinegar (white wine vinegar)
• 3 tablespoon sugar, brown
• 0.25 liter ¼ oil

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Instructions

1. Cut the meat into bite-sized pieces and add 2 tablespoon. Soy sauce, egg white, 1 teaspoon salt and 3 tablespoon. Mix the cornstarch well. Chill for 30 minutes. Peel the onion and cut into thin slices, peel the garlic and ginger and dice finely. Cut the pepper into 2 cm pieces. Peel the carrots and cut them diagonally into thin slices. Drain the pineapple pieces and collect the juice. For the seasoning sauce 4 tablespoon. Whisk water with 1 teaspoon cornstarch. Stir in the sherry, remaining soy sauce, tomato ketchup, vinegar, sugar, salt and 100ml pineapple juice. Heat the oil (180 °). Bake the meat cubes in portions for 4-5 minutes until golden brown, then lift out with a slotted spoon and briefly drain on kitchen paper. Keep covered and warm. The fat except for 3 tablespoon. Drain from the wok, reheat any remaining oil. Roast the garlic and ginger in it for 15 seconds. Add the onion, bell pepper and carrots and stir-fry for about 3 minutes. Stir the seasoning sauce vigorously. Pour into the wok and bring to the boil while stirring. First add the pineapple pieces and cook over a medium heat for 2 minutes, then heat the meat for another 1 minute. Basmati rice tastes best with it.