Sweet and sour pork

Ingredients for 4 servings:

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

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the meat into bite-sized pieces and mix well with 2 tbsp. soy sauce, egg white, 1 tsp. salt, and 3 tbsp. cornstarch. Chill for 30 minutes. Peel and thinly slice the onion, peel and finely dice the garlic and ginger. Cut the bell pepper into 2 cm pieces. Peel the carrots and slice diagonally into thin slices. Drain the pineapple chunks and reserve the juice. For the seasoning sauce, whisk 4 tbsp. water with 1 tsp. cornstarch. Stir in the sherry, remaining soy sauce, tomato ketchup, vinegar, sugar, salt, and 100ml pineapple juice. Heat the oil (180°C). Fry the meat cubes in batches for 4-5 minutes until golden brown, then remove with a slotted spoon and drain briefly on kitchen paper. Cover and keep warm. Drain all but 3 tbsp of fat from the wok and reheat the remaining oil. Sauté the garlic and ginger for 15 seconds. Add the onion, bell pepper, and carrots and stir-fry for about 3 minutes. Stir the seasoning sauce thoroughly. Pour into the wok and bring to a boil while stirring. First add the pineapple pieces and cook over medium heat for 2 minutes, then heat the meat for another 1 minute. This tastes best with basmati rice.