Sweet and sour pork with vegetables and pineapple

Ingredients for 2 servings:

• 400 g pork loin
• 125 g rice
• 1 carrot(s)
• 1 bell pepper(s), red
• 3 spring onions
• 175 g pineapple from the can
• 75 ml pineapple juice from the can
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp tomato paste
• 2 tbsp sugar
• 3 tbsp cornstarch
• 2 tbsp vegetable oil, neutral
• some pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Asian wok cuisine

Cut the pork into cubes and mix 1 tablespoon of soy sauce and a little pepper in a bowl. Add the meat and mix thoroughly. Then dust with 1 tablespoon of cornstarch and mix well again. Cook the rice in plenty of salted water according to the package instructions. Clean the spring onions and cut into coarse rings, reserving some of the green parts separately. Peel the carrot and cut into fine strips. Deseed the bell pepper and cut into short strips. Drain the pineapple, reserving the juice for later, and cut the pineapple into small pieces. In a small bowl, mix together the rice vinegar, remaining soy sauce, tomato paste, sugar, and pineapple juice and set aside. Now sear the pork on all sides in 1 tablespoon of vegetable oil in the wok, remove from the wok, and set aside. Heat another 1 tablespoon of oil in the wok and fry the carrot, bell pepper, and spring onions. Then deglaze with the sauce from the small bowl and briefly cook the vegetables until al dente. Add the meat back in and thicken the sauce with the remaining starch dissolved in a little cold water. Let the meat simmer briefly until it’s cooked through. Serve with rice and sprinkle with the green parts of the spring onions.