Sweet and sour with fried pork

Ingredients for 4 servings:

• 500 g pork
• 1 tbsp cornstarch
• 1 tbsp soy sauce, light
• 1 tbsp rice wine
• 1 egg white
• 100 g flour
• 50 g cornstarch
• ½ tsp chili powder or cayenne pepper
• 1 small garlic clove(s)
• 1 cm ginger
• 1 small red chili pepper(s)
• 200 g tomatoes
• 3 spring onions
• 8 mushrooms, (shiitake) alternatively mushrooms
• 200 g pineapple, peeled
• 150 ml chicken broth
• 4 tbsp soy sauce, light
• 3 tbsp rice vinegar (alternatively white wine vinegar)
• 1 tbsp cane sugar
• salt and pepper
• 300 g rice
• 600 ml water
• 500 ml oil (frying oil)
• 4 tbsp oil

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

with rice

For the marinade, rinse the pork with cold water, pat dry, and cut into approximately 2cm cubes. Mix the meat cubes with the cornstarch, soy sauce, rice wine, and egg white, then cover and marinate for 30 minutes. While the meat is marinating, for the sauce, peel and finely dice the ginger, halve the chili pepper lengthwise, and deseed it. Peel, halve, deseed, and finely dice the tomatoes. Wash the spring onions and cut into approximately 2cm pieces. Clean the mushrooms and halve or quarter them depending on their size. Dice the pineapple flesh into approximately 2cm cubes. Place the rice in a sieve and hold it under running water until the water runs clean. Place the rice in a pot with 600ml of water and a little salt and simmer for approximately 10-20 minutes, stirring occasionally. Now combine the broth in a pot with half of the tomatoes, soy sauce, rice vinegar, and sugar. Peel and press the garlic into the pan, then bring everything to a boil. Mix 1 heaped teaspoon of cornstarch with a little water until smooth and pour into the pot while stirring. Bring the seasoning liquid back to a boil and season with salt, then set aside. For the breading, put the flour, cornstarch, and chili powder in a bowl and mix. Remove the marinated meat from the marinade and let it drain, then place it in the bowl. Mix the meat well with the breading until all pieces are coated. Heat the frying oil in a pan. Meanwhile, heat a wok and add the oil. Sauté the ginger and chili. Add the spring onions, mushrooms, remaining tomatoes, and finally the pineapple to the wok, one after the other, at intervals of about 1 minute, and stir-fry. Once the frying oil is hot, fry the meat in batches until golden brown, then drain on several layers of kitchen paper. Finally, pour the seasoning liquid into the wok, bring everything to a boil briefly, and season with salt and pepper. Serve the sauce with the rice and the fried meat. Do not add the meat to the saucepan, as it will become soft and mushy. For those who don’t want to fry the meat, here’s a second method: 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 each piece is coated with cornstarch; if the amount isn’t enough, add more. First, heat 3 tablespoons of oil in the wok and then sear the meat all over, stirring constantly, then remove it. Then cook the vegetables in the remaining oil in the wok. After adding the pineapple, stir in the meat again, followed by the seasoning liquid. If you don’t like pork, you can also make this with chicken.