Chinese: Sweet and Sour Pork

Preparations:

1. Remove the white cream from the pork tenderloin and cut into small pieces of equal size.
2. Wash the zucchini and cut into fine strips.
3. Wash the pepper, quarter, core and cut into fine strips.
4. Peel the onion and garlic. Dice the onions into fine strips and the garlic. (In the absence of fresh garlic, this time the ground garlic had to serve).
5. Drain the pineapple in the colander, collecting the juice
6. Drain the mung bean sprouts as well.
7. Mix the pineapple juice, 1 tbsp cornstarch, soy sauce, tomato ketchup, white wine vinegar and honey together well. If it’s not sweet and sour enough, you can add 2-3 tablespoons of sweet soy sauce (I made it).

Preparation of the vegetables and the sauce:

1. 2 tablespoons of sunflower oil in a large pan (WOK) heat up.
2. Add the onions, garlic, carrots, zucchini, paprika, corn on the cob and mushrooms cut into slices and fry for a good 5 minutes.
3. Add the diced pineapple and the mung bean sprouts and fry again for about 3 minutes.
4. Now add the prepared, sweet and sour sauce, turn the heat to full and cook until the sauce becomes thick.

Crispy pork tenderloin:

1. Beat the two egg whites with the mixer until it is not too firm.
2. Stir in 2 tablespoons of cornstarch.
3. Let the sunflower oil get hot in a small saucepan. It is okay to steam a little.
4. Pull the pork fillet through the egg white / starch mixture and gradually fry it in the hot oil until it is crispy.
5. Now arrange everything on a plate and enjoy!