Pork fillet pieces with sweet and sour vegetables

Ingredients for 2 servings:

• 250 g pork fillet(s), fresh or frozen
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp Soy sauce Kecap Tim Ikan, (see appendix)
• 1 tbsp tomato sauce
• 1 tbsp sesame oil, dark
• 2 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 2 small bell peppers, red and green
• 1 small cauliflower
• 1 small chili pepper(s), green, fresh or frozen
• 1 spring onion(s)
• 150 g pineapple pieces from the can
• 100 g coconut water (Asian shop, drinks)
• 60 g pineapple juice (from the can)
• 3 g chicken broth (strong bouillon)
• 1 tbsp soy sauce (see appendix)
• 1 tbsp oyster sauce (Saus Tiram)
• 2 tbsp tomato juice
• 2 tbsp sugar
• 1 tbsp, leveled tapioca flour
• 2 tbsp rice wine vinegar, black, (e.g. from Narcissus)
• 50 g sauce (see preparation)
• 3 tbsp tapioca flour
• 1 egg(s), size M
• 3 tbsp wheat flour type 405
• 1 liter of frying oil, fresh
• 1 large tomato(s)
• 4 leaves of frisée lettuce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A typical, wonderfully balanced summer dish from the cuisine of the South, China.

Cut the pork fillets across the grain into approximately 2 cm wide strips and then halve these crosswise. Mix the marinade ingredients and drizzle over the meat. Let it sit for approximately 20 minutes, then strain. Trim both ends of the garlic cloves, peel them, and cut into small pieces. Wash and peel the carrots and cut them crosswise into thin slices. Wash the bell peppers, halve them, and remove the stems and seeds. Cut the halves into pieces approximately 2 x 2 cm large. Cut about 2 cm off the bottom of the cauliflower stem. Cut off the florets, leaving about 1 cm of stem left from the edge, and separate them into smaller florets. Peel the main stem, which is woody at the edges. Cut all the stems crosswise into approximately 4 mm thick slices and rinse everything again. Wash the small green chili, cut it lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stem and seeds. Wash the spring onions, remove any wilted leaves, and cut into approximately 10 mm wide rings. Keep the white and green parts separate. Drain the pineapple pieces well. Combine the coconut water with the pineapple juice, heat, and dissolve the chicken stock in it. Use 50 g of this for the batter. Mix the rest with the remaining sauce ingredients until smooth. Using a hand mixer, mix the batter ingredients into a dough. Dry the well-drained meat cubes with kitchen paper. Heat a wok with 1 tbsp of the oil, add the garlic, and stir-fry for 30 seconds. Add the carrots, bell peppers, cauliflower, chili, and the white parts of the spring onions and stir-fry for 3 minutes. Deglaze with the sauce. Then mix in the pineapple and the green parts of the spring onions. Simmer for 2 minutes, stirring continuously. Transfer the vegetables to a preheated bowl and keep warm. Clean the wok, add the frying oil, and heat to 170 degrees Celsius. Coat the meat pieces in the batter, drain well, and add them to the frying oil in batches. Fry for 3 minutes until light brown and keep warm until all the pieces are cooked. Arrange the cooked meat and vegetables on a warmed dish, garnish, and serve with cooked white rice.