Sweet and Sour with Fried Pork

Summary

Ingredients

• 500 g pork

For the marinade:

• 1 tablespoon cornstarch
• 1 tablespoon soy sauce, light
• 1 tablespoon rice wine
• 1 egg white

Also:

• 100 g flour
• 50 g cornstarch
• 0.5 teaspoon ½ chili powder or cayenne pepper

For the sauce:

• 1 small clove garlic
• 1 cm ginger
• 1 small chilli pepper (s), red
• 200 g tomato (s)
• 3 spring onion (s)
• 8 mushrooms, (Shiitake) alternatively mushrooms
• 200 g pineapple, completely cleaned
• 150 ml chicken broth
• 4 tablespoon soy sauce, light
• 3 tablespoon rice vinegar, (alternatively white wine vinegar)
• 1 tablespoon cane sugar
• salt and pepper
• 300 g rice
• 600 ml water
• 500 ml oil, (frying oil)
• 4 tablespoon oil

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Instructions

1. For the marinade, rinse the pork with cold water, pat dry and cut into approx. 2 cm cubes.
2. Mix the meat cubes with the cornstarch, soy sauce, rice wine and egg white and cover and marinate for 30 minutes.
3. While the meat is marinating, peel and finely dice the ginger for the sauce, halve the chili pepper lengthways and remove the core. Peel, halve, core and dice the tomatoes. Wash the spring onions and cut into pieces approx. 2cm long, clean the mushrooms and cut in halves or quarters depending on the size. Dice the pineapple pulp approx. 2 cm in size.
4. Put the rice in a sieve and hold it under the running water until the water is clean. Put the rice in a saucepan and simmer with 600ml water and a little salt for about 10-20 minutes, stirring occasionally.
5. Now mix the broth in a saucepan with half of the tomatoes, soy sauce, rice vinegar and sugar. Peel and squeeze the garlic, bring everything to a boil. Then stir 1 heaped teaspoon of cornstarch with a little water until smooth and pour into the saucepan while stirring. Bring the seasoning liquid to the boil again and season with salt, then set aside.
6. For the breading, flour, cornstarch and chili powder, put in a bowl and mix together. Remove the marinated meat from the marinade and drain, then place in the bowl. Mix the meat with the breading well until the breading is on all the pieces.
7. Heat the frying oil in a saucepan. Meanwhile, heat up a wok and heat the oil in it. Fry the ginger and chilli in it. One after the other, at intervals of approx. 1 minute, add spring onions, mushrooms, remaining tomatoes and finally pineapple to the wok and stir-fry. As soon as the frying oil is hot, fry the meat in portions until golden, then drain on several layers of kitchen paper. Finally, pour the seasoning liquid into the wok, bring everything to the boil briefly and season with salt and pepper.
8. Serve the sauce with the rice and the deep-fried meat. Do not add the meat to the saucepan, otherwise it will be soft and mushy.
9. For those who don`t want to deep fry the meat, here is a second method:
10. Rinse the meat with cold water, pat dry and cut into 2 cm pieces as before. Mix 2 tablespoons of cornstarch with a little salt and pepper in a large bowl and add the meat. Make sure that each piece is covered with cornstarch, if the amount is not enough, add more cornstarch. First heat up 3 tablespoons of oil in the wok and then fry the meat vigorously on all sides, stirring constantly, and remove. Then cook the vegetables in the wok with the remaining oil.
11. After the pineapple has been added, mix in the meat again, then the seasoning liquid.
12. If you don`t like pork, you can also cook it with chicken.

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